Date(s) - 29 Feb 2020
10:00 AM - 1:00 PM
Learn how to turn cabbage into Sauerkraut and make other tasty fermented vegetables and sauces. Make your own healthy and delicious fermented foods with Peggy Beer from Eldertree, a local business specialising in fermented foods.
We will start by learning about lacto-fermentation and explore and taste a variety of different fermented foods from around the world. Then we will get practical making our own ferments. Please bring a knife, chopping board and large jar to take your started ferments home in and let the bacteria do their work. Plus bring the vegetables you would like to ferment (cabbage for sauerkraut is usually a good one for a first go).
Peggy will provide salt, spices and knowledge on how to do it. There will be the possibility of having a go at making your own sauerkraut (fermented cabbage), as well as fermenting other vegetables. If you have any special dietary requirements or are interested in any specific recipe or if you would like to make kimchi, fermented chilli sauce or fermented chutney please get in contact with Peggy beforehand and she can give advice on what ingredients to bring on the day.
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’]