Preservation Workshop

Demos include soured vegetables in brine, soured vegetables with the addition of salt only, nukazuke style fermentation, creme fraiche, cultured butter, cultured buttermilk, yogurt, fish sauce, making vinegar, making kombucha, pickles, pickle brines, and white miso.

Every section reviews common cultural staples from the grocery stores to the basements of farmhouses globally. Every section discusses interesting modifications to the basic fundamentals demonstrated.

There are four basic reasons why people ferment foods; for health, for flavor, for extending the seasons naturally, or for managing food waste.

For what we may consider the entirety of biological history (aka the history of life as we know it), fermentation has existed. Only since the advent of pasteurization and microbial isolation has it occurred with single strains of organisms in controlled environments. The foods we have today that are direct products of fermentation, particularly those with rich cultural histories across the globe, exist because the…