Pickling in Practice
Curious about how to make pickles through fermentation? Join Rebecca Echevarria for a discussion on how to make fermented pickles using a wet brine, dry brine, and pickling "bed" (an immersion of vegetables in different mediums). We will also touch on the histories associated with these techniques as well as diverse pickling recipes from around the world. Participants will be able to explore a range of curated texts, browse a small fermentation library, take home a bespoke recipe card, and watch a pickling demonstration..
About the Speaker
Rebecca Echevarria is an artist and public scholar based in the Hudson Valley who is interested in the creative possibilities of food preservation, particularly fermentation. Her practice is rooted in place and sociality. She researches local and global food histories, explores the communal nature of food preservation, and integrates her own experiences and familial pasts into her projects. Currently, she teaches in public libraries, screenprints t-shirts with designs inspired by her cookbook collection, curates pop-ups, co-organizes fermentation gatherings, and hosts Meant to Ferment, one of the only fermentation-focused public radio programs in the country. Follow @of_the_air_
Part of the Somerville Fermentation Festival 2026
This session is part of the second annual Somerville Fermentation Festival — a bubbling celebration of fermented foods and the people (and microbes!) who make them.