Vegetable and Fruit Wild Fermentation

There are many reasons to preserve food. And there are many ways. Fermentation is one of the oldest and one of the best. Food fermentation entails convincing microbes to change our food in a controlled way. The necessary microbes are often already present on the food and in the air. When you ferment using only ambient microbes, it is called “wild fermentation”. Fermented foods are generally more nutritious, easier to digest, and more durable than their unfermented counterparts. They are also more interesting, and hopefully more delicious! Fermenting is a great low-tech homesteading skill. Many kinds of fermenting can be done without electricity or refrigeration. Sharp knives and mason jars are helpful but not necessary. The operation can be as low-tech as you like. This workshop will explore the history and range of fermented foods and will have us fermenting hands-on using a variety of vegetables and fruits.

Skills and Techniques: During this 8-hour workshop with breaks, we will make some or all of the following:

• Fermented whole vegetables (radishes, green beans, cucumber pickles, peppers)
• Fermented cut vegetables (shredded cabbage, sliced turnips)
• Fancy vegetable ferments (kimchi and slaws)
• Fruity ferments (salsas and chutneys)
• Fizzy ferments (ginger starters, kombucha, kefir)
• Buzzy ferments (fruit wines: apple, pineapple)
• Vinegars (the end game)

Materials Fee: $25 Paid at time of workshop.  Covers glass jars, vegetables, fruits, spices and miscellaneous items.

Special Tools or Equipment: An apron and a dishtowel, a cutting board and a chef’s knife, painter’s tape or masking tape and a Sharpie pen, (optional) copies of Alex Lewin’s books (also available for purchase at the workshop): “Real Food Fermentation, Revised and Expanded” and “Kombucha, Kefir, and Beyond”

Workshop Policies: Please be sure to read our policies before you register for a workshop which can be found here Workshop Policies