We had our friend Jackie back again at Little City Farm this weekend, to lead her popular workshop on lacto-fermenting foods. This is the perfect season to be offering this workshop as we can still plan our gardens accordingly to include foods that are perfect for preserving as pickles by lacto-bacillus fermentation process, such as beans, garlic, carrots, cucumbers. As well, we can begin harvesting foods that are already coming to season, such as grape leaves and asparagus - both of these items were shared in the tasting portion of the workshop and were fantastic! Lacto-fermentation, or "wild fermentation", is a wonderful simple way to capture the texture, flavour and exceptional nutritional value of foods, while preserving them without use of canning, drying, cooking, freezing (all of which degrade the nutritional quality of foods). Lacto-fermented foods also offer healing properties to a wide range of health issues, so should be a staple in our diets (as they were and still are in many diverse cultures around the globe - e.g. kimchi, sourdough, sauerkraut, crock pickles, injera, miso, yogurt, wines, etc).
To learn more, books that were recommended in this workshop included:
Wild Fermentation, by Sandor Katz
Nourishing Traditions, by Sally Fallon (Weston Price Foundation)
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