Fermented Foods Workshop

add to outlook add to google calendar remind me

Saturday, October 17th, 2015
1:00 PM to 4:00 PM

This workshop will take a holistic approach to the subject of fermentation, beginning with a look at the principles, history, and numerous practical benefits of live-food culturing. We will then examine the dynamic, co-evolutionary relationship between humans, fermentation, and microbacteria, as well as connections with human culture and health. Finally, we will get hands-on, make a few ferments, and taste some homemade samples. Questions are highly encouraged! All participants will take home a jar of ferments, as well as some easy recipes!

Please pre-register to reserve your space.

Presenter bio:  Chris Lambden has been fermenting up a storm since 2008, inspired by his father’s prolific winemaking, and that first, questionable batch of kimchi. He’s a bit of fanatic for all things microbial and fermentive, and experiments widely. This has led to a wealth of personal experience making sauerkraut, kim-chi, miso, amazaki, kombucha, yogurt, wines and beers, soft drinks, sourdough, condiments, tonic drinks, and as well as a few more ‘exotic’ treats. His ferments use seasonal, locally-grown produce whenever possible, and are usually made in small batches.