The 3 hour workshop instructs how to start making one’s own fermented vegetables (sauerkraut).
1. An introductory talk focuses on food fermentation as an eco friendly way of adapting to climate change that supports organic agricultural practices, sustaining care of the environment while promoting personal gut health. It provides a context for learning the basic technique of making sauerkraut: adding salt to organic cabbage (and other veg ingredients), activating surface bacteria to eat the sugar. The vinegar thus produced preserves the food and when consumed acts as an agent encouraging digestive enzyme activity and absorption of nutrients in the human gut. The talk also demonstrates how this slow food prep process leads to the production of a super fast food, that can be added to a dish at last minute, providing a tasty, probiotic rich, raw element.
2. Demo and tastings of fermented drink shots.
3. Demo of making sauerkraut basic technique and recipe.
4. Each participant has the chance to make their own jar of sauerkraut that they will take home.
5. Tastings of a seasonally inspired menu of fermented foods with recipe ideas.
6. Closing talk provides participants with ideas for sustaining their fermented food production: accessing resources, such as locally grown organic vegetable ingredients and networks of fellow food fermenters for support, social interaction.