Date(s) - 29 Feb 2020
2:00 PM - 5:00 PM
Learn how to ferment beans, seeds and nuts and make your own nut cheese. Make your own healthy and delicious fermented foods with Peggy Beer from Eldertree, a local business specialising in fermented foods.
In this workshop we will taste a few different ferments made from beans, seeds and nuts and we will learn how to make fermented nut cheese, like fermented cashew cheese; as well as fermenting beans and seeds. As always there will be a variety of different recipes at the end, to take home.
Please bring a knife, scales, chopping board and storage containers to take your ferments home in.
Peggy will provide all the ingredients but if there is anything specific you would like to add to your fermented nut cheese please bring it along.
This workshop will be vegan friendly.
The Origins of Fermenting Foods
Lacto-fermentation or wild fermentation is an old way to preserve a variety of fruit and vegetables, milk, grains, meads, wines, ciders, beers, beans seeds etc. Archaeological evidence suggests our forefathers would have consumed large numbers of live lactic acid bacteria. The origin of lacto-fermentation lies in the days with no freezers, it was done to preserve food over the winter.
Lactic-acid-producing bacteria are crucial for a well-balanced digestive system. And a well-balanced digestive system supports the rest of the body in getting all the nutrients it needs to work well.
‘Wild fermentation is a way of incorporating the wild into your body, becoming one with the natural world. Wild foods, microbial cultures included, possess a great, unmediated life force, which can help us adapt to shifting conditions and lower our susceptibility to disease. By eating a variety of live fermented foods, you promote diversity among microbial cultures in your body. Biodiversity, increasingly recognized as critical to the survival of larger-scale ecosystems, is just as important at the micro level. It is called it micro-biodiversity. Your body is an ecosystem that can function most effectively when populated by diverse species of micro-organisms. By fermenting foods and drinks with wild micro-organisms present in your home environment, you become more interconnected with the life forces of the world around you. Your environment becomes you, as you invite the microbial populations you share the earth with to enter your diet and your intestinal ecology.’ [Sandor Ellix Katz in ‘Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods’]