Friday, September 20, 2013

Brain & Belly: Fermentation Demonstration & Market


Fermentation Demo!

Have an abundance of produce but don’t know what to do with it? Of course you can freeze, dry, and can, but have you heard of the traditional method of preservation called lacto-fermentation, otherwise known as fermenting? You are probably most familiar with the fermenting of grapes to wine and grains to beer, but you can easily and quickly ferment your produce from your garden or the farmers market (hint, hint) in your own kitchen without fancy tools! 



Lauren of Honest Desires Farm will give you a basic introduction of what lacto-fermenting is, what tools you will need, some additional resources, and some simple recipes ideas to get you started, along with showing you how to make your own sauerkraut. Yum!



The demo starts at noon. 



There will also be a movie and free books from Half Priced Books. Don't miss it. 






Demo Resources
What is it?  - People in history developed techniques out of necessity to preserve their foods for long periods of time without the use of refrigeration or canning methods.  This process is actually called ‘lacto-fermentation’.  The Nourishing Traditions cookbook describes the process by saying “lactic acid is a natural preservative that inhibits putrefying bacteria.  Starches and sugars in vegetables and fruits are converted to lactic acid by the many species of lactic-acid-producing bacteria or lactobacilli.

2 comments:

  1. Fermenting is great! My favorite is sauerkraut, homemade of cours. And I also like watermelons, so yummy!

    ReplyDelete
  2. Anna - Thank you for your lovely comment! I enjoy your blog immensely! I haven't tried fermented watermelon. I will have to look into that next year at watermelon season.

    ReplyDelete

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