Fermentation Fun with Friends

On Thursday, October 18th, I had the privilege of teaching a lovely group of people about lacto-fermentation. The space we used was The Red River General Store at 5700 Henderson Highway - for my friends in the local Jewish community, that's the old Stern store. I was stunned to discover how many people were sentimentally attached to that place!

First of all, many thanks to my friend Rosalie, who brought her iPad and took pictures for me. Here is a picture of me behind the counter, posing with a jar of lacto-fermented pearl onions I brought along to demonstrate the kind of things we can make.

This is one of the gorgeous winter cabbages our gracious hostess Monique provided for us to use. They were so beautiful, some people were munching on them as they went along.

We started with a brief overview of lactic acid fermentation (in which cells convert glucose into lactic acid and energy - it's the same process that happens in your muscles when you run fast, causing "the burn" - although if you are a scientist you may prefer to call it anaerobic glycolysis). It's a traditional method of food preservation all around the world, because the increased acidity of the food causes molds, botulism, etc. to be inhibited, making it very safe. The Lactobacillus bacteria responsible for this miracle are present everywhere, in the air, on the vegetables, on our hands, and most importantly, in our gut. Eating lacto-fermented food, whether vegetables or dairy, is a great way to heal our antibiotic-ravaged digestive systems.

We washed our hands and cut up that lovely cabbage. We added some good, real salt that had not had all its minerals stripped away, and also some caraway seeds and/or juniper berries for flavour. Then we squished that cabbage within an inch of its life - a source of great enjoyment for everyone, I think. Who says only kids can have fun squishing their food?

The salt drew liquid out of the cabbage incredibly quickly, and we soon found ourselves with liberal quantities of brine in our bowls. We then filled little mason jars (yes, I know, they don't seal as well as one would like, but they are great for beginners). We were careful to cover the cabbage with a nice big leaf to keep it submerged in the brine, and weighted it down with little plastic bags filled with excess brine (again, yes, I know, plastic in our food is B.A.D. But I hope everyone found a better, more suitable weight when they got home).

We finished the evening with a quick, funny video about fermentation and some great discussion. Monique spoiled us with yummy snacks, coffee and amazing herbal tea.

I had an absolute blast and it looked like most people were having a good time. I'm hoping we can do this again - maybe we'll do a kombucha/water kefir/milk kefir session? I do need somebody to provide me with water kefir grains before I can do that ...

Thanks again to Monique, Rosalie and everyone who came out on a rainy, yucky October night to celebrate lacto-fermentation with me!

Do You Want to Learn to Ferment?

Well, folks, if you find yourself in the Winnipeg area in the evening of October 18th, you have an opportunity to put your hands into some cabbage. I am going to be teaching an intro-to-fermentation class at The Red River General Store, 5700 Henderson Highway (about 12 km north of the Perimeter).

We will be cutting up cabbage and pounding it within an inch of its life, salting and spicing and pressing down into jars (much smaller than pictured here), so that the lovely lactic acid bacteria on the vegetables can do their magic and turn them into the kind of delicious sauerkraut people used to make 100 years ago - and you get to take one of those jars home with you to continue its journey, first on your counter and then in your fridge.

I will explain why this is safe (a darned sight safer than buying beef nowadays, that's for sure!), the lovely Monique will provide the space and refreshments, and a good time will be had by all, I hope.

$20 gets you all the materials, the instruction and an informative handout. Come on up and get fermenting! Space is limited. Click here to register.