Fermentation 101 Workshop

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The Zero-Waste Chef

Thank you to everyone who attended my fermentation workshop this past weekend. What a fun group! My good friend Daniela took lots of fantastic pics.Fermentationwrksp-1-scaledEveryone enjoyed tasting the goodies pictured above: sauerkraut, kombucha (post coming soon), scrap vinegar and buttermilk.

We started off with fresh, organic ingredients…



Fermentationwrksp-19-scaledI then put everyone to work chopping, grating and mixing.






Fermentationwrksp-5-scaledThe grated beets (above) went into a spicy kraut. Carol (below) mixed and crushed them along with cabbage and ginger before we added the jalapeños. Avoid handling hot peppers with your bare hands!

Fermentationwrksp-23-scaledUma (below) massaging a kraut mix of cabbage, carrots and bell peppers.

Fermentationwrksp-30-scaledAt the end of the workshop, everyone left with a sample of sauerkraut to ferment at home, and we now have nine large jars of kraut for the community kitchen where I live.

Here’s an outline of the workshop. Next class, we’ll make kombucha.

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