Fermentation Fest: Lacto-fermented Vegetables, Mead & Wild Sodas

79 Lakeview Terrace,Burlington VT 05401

03 October, 2021

Description

Spend a day outside making ferments using beautiful fall vegetables, roots and fruits! Broaden your fermentation practice, or take your first step into the world of lacto-fermentation. With a combination of hands-on activities and demonstrations, this workshop will delve into diverse techniques and recipes from around the world for fermenting vegetables and fruits. After covering the basic science behind lactic-acid fermentation and how to ferment safely and reliably, we will make a diverse array of ferments, including: Cabbage-based ferments: sauerkraut, curtido, and kimchi Root ferments: ginger carrots, burdock Yamagobo, turnip Saueruben, and Kvass Fermented condiments: hot sauce, escabeche, green salsa, chili garlic paste, and beet ketchup Nasturtium capers, curried squash, and pickled grapes leaves... and more! We will discuss the nutritional benefits of fermented foods, how to create tasty ferments using veggies from your garden, and plants to add to increase crispness, flavor and color. We will then look at natural yeast ferments and learn to make honey mead, one of the oldest alcoholic beverages, and wild sodas, using herbs, fruits and wild edibles growing in Vermont. The workshop includes a luncheon where we will sample ferments and learn how to incorporate them in recipes. Bring your curiosity and questions as we inspire one another with the endless possibilities of fermentation! Participants will take home their ferments and a recipe packet. *Optional: Bring any garden veggies you want to use up and we'll work them into your ferments! Instructors: Anna Mays is an anthropologist and food educator who enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School in London and the Vermont Center for Integrative Herbalism. Richard Witting is a chef, food historian and Burlington native. Richard has been creating house ferments for his catering business for over a decade and was the organizer of the 2018 Vermont Wildcrafting Conference.