We had around ONE HUNDRED attendees come to my workshop over a 3 hour period. How crazy is that?!
I had purchased 100 lbs. of certified organic locally sourced veggies from Siembra Farm and just asked for a $5-$10 donation per person to help me pay for all the veggies I was able to share with you (sadly we ran out of cabbage but had plenty of root veggies to go around!). I was not expecting so many people and clearly wasn't planned for it-- some adjustments clearly will be made to be more organized for any future workshops. I donated my time for this free and fun workshop, so I appreciate everyone bearing with me and being kind and understanding! It was fantastic to meet all who attended and to spread the fun and knowledge of creating delicious and healthy fermented foods.
Supply Checklist:
-salt (kosher, sea, Himalayan, etc. fine or course will work, but I don’t recommend table salt)- Bring about 1 tbsp or so per quart jar you're filling. I recommend bringing the whole container or some in a ziploc bag with you
- jars - glass jars with a screw top lid. Any size will work, wide mouth jars are my favorite and I personally prefer plastic lids because they don’t rust over long term use, but the metal lids that come with canning jars are fine! You can even reuse old jars that other foods or products came in as long as they’re washed out REALLY well. Quart and half gallon sizes are typically my favorite to use.
- sharp chopping knife and cutting board
- if you have a grater, bring it!
- a medium to large mixing bowl
- a bag or box to carry everything - once your jars are filled with veggies and salt water brine, make sure you have a safe way to carry and transport them home!
- optional- if you’d like added spices to your ferments, bring them! Chili powder, turmeric, ginger, black pepper, etc. all make good flavors for a kimchi style ferment. We also have assorted spices and herbs for sale (for affordable bulk prices) from a local vendor in the shop which you can buy to use during the event if you’d like.
-A volunteer from the shop is providing me with some reverse osmosis water, but we may not have enough. Water for fermenting should be filtered or distilled. If you have any at home that's convenient to bring, please bring with you!
Instructions for basic ferments:
Chop veggies and mix in a large bowl with 1 tbsp salt (approx. amount for a 1 quart jar) Let veggies sit for a few minutes until they start to sweat.
Shove veggies into a quart sized jar and fill with filtered water (you can use any sized jar and adjust the salt content as needed). If needed use a cabbage leaf or weight as a "follower" to keep veggies under the brine. Screw on lid.
Types of ferment combinations made my workshop include plain cabbage kraut, cabbage/beet kraut, cabbage/beet/turnip/carrot kraut, kimchi variation (garlic, chili powder, turmeric, and ginger spices needed), saurreuben root kraut (any mixture of shredded carrots, turnips and/or beets), plain carrot, turnips, or beets, or beet kvaas (a fermented drink!). Once you have learned the basics from me, you can use your knowledge to ferment all kinds of veggies at home!
AT HOME CARE INSTRUCTIONS:
Put your ferments in a dark, safe place like a countertop or somewhere you won't forget about them. I like to put them on a plate or tray because they may "leak" over the next few days. Ones that contain beets especially can stain, so I like to keep them in a tray to catch the overflow.
Every day, check the ferments. Open the lid to "burp" them and allow excess air bubbles to escape. Top off the ferment with filtered water to keep veggies submerged in the brine. All veggies should be under water at all times, with the exception of a follower if using (a follower is a piece of cabbage, leaf, or weight set on top to help keep the rest of the veggies submerged).
By day 3 or 4, start taste testing your vegetables. They should taste slightly sour like a pickle. If not sour enough, put lid back on and let them sit longer. Each day they "ferment" longer the more sour they will get. Fermented foods can take anywhere from 3 days to 2 or 3 weeks depending on the temperature of your home (hotter = faster time, cooler = slower time), amount of salt, size of veggies, etc. There are so many factors involved so that no two ferments will taste exactly the same or ferment in the same amount of time in different environments. Taste testing is the best method to know for sure. Once a ferment is too sour (fermented too long) you cannot reverse the process but you can always let it ferment longer. If mold grows, remove the moldy part. Most mold is normal and not harmful. White mold in beet kvaas is totally normal and won't hurt you if you drink it, but if it bothers you, you can strain it out carefully with a nut milk bag or cheesecloth.
Once the ferment tastes to your liking, close the jar and set in your fridge where it will stay good for 6 months to a year! It will continue to ferment very slowly over time even in the fridge, so the flavors will get stronger as time goes by. Fermented foods help beneficial bacteria in your gut and cure SO many ailments. Do a little research on the benefits of fermented foods and you'll be amazed. I recommend eating a bit every day as a natural alternative to expensive probiotics, or at least a few times a week for general good health. I enjoy fermented veggies on a sandwich, on open toast slices, in a salad, and so much more. For inspiration on my favorite loaded vegan toast ideas go here.
For a more detailed guide to fermenting in addition to several recipes to make at home, check out my guide from a previous fermenting workshop I held at my home.
Thanks for coming :)
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