Creative Vegetable Fermentation

Description

In this hands-on workshop we will cover the basics of vegetable fermentation, then discuss direct salt ferments (sauerkraut, kimchi) and salt-brine ferments (sour cucumbers, beans, radishes etc). There will be many samples! Then we will make several variations using what is available seasonally. There may be an opportunity to add spring foraged veg or herbs as well. Everyone will take 1 or 2 jars to ferment and eat at home. We can discuss other ferments such as condiments, beverages, kombucha, miso etc as time allows. Everything will be provided, but feel free to bring your own jars or other ingredients you may want to add to your creative ferments! We will be in touch closer to Fulcrum so that this workshop can be tailored to the participants level of experience and fermentation interests. Bring all your questions! This workshop is for everyone, from beginners to seasoned fermenters.

Rebekka Hutton

Rebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. With over 15 years in the hospitality industry, and extensive experience in the tourism, non-profit, and environmental sectors, Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable, healthy food in order to help grow the good food movement in Ontario. 11 years running Alchemy, selling wholesale and at farmers markets, means less time and energy for creative projects. To balance this, Rebekka has many quilting projects in progress and loves to explore the back roads on her motorcycle at every opportunity.

alchemypicklecompany.ca

FB and IG @alchemypicklecompany