Saturday, April 06, 2013

Lacto-fermenting workshop

We held our annual lacto-fermenting workshop a short while back.  This is a great workshop to do in the spring or fall, as it is such a great reminder of the simplicity of preserving (and enhancing!) the nutrition of foods through the lacto-fermenting process.  We brought in Jackie McMillan again as our facilitator to guide participants through the basic understandings of the health benefits of lacto-ferments, and how to prepare these delicious foods at home.  Jackie is a local whole foods educator and wild food enthusiast.  As part of the workshop we were treated to all manner of lacto-fermented pickles she had prepared in advance (dilly beans, whole cloves of pickled garlic and ginger root, cabbage kimchi, beet kvass, and more) and then prepared a root vegetable kimchi together using rejuvelac, a salt water brine, and all kinds of great seasonal root veggies that we can still source from local farms at this time of year (daikon radish, beet, turnip, carrot, onion, garlic, red and green cabbage)...

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