Time & Location
About the Event
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 means to manufacture them are abundant. Take “naturally-leavened” bread as an example. There are undisputed records of naturally leavened bread that originated 5000 years ago. It is very likely however, that their history predates that. In Contrast, our use of baker’s yeast in isolation from other naturally occurring microbes has it’s origins in the late 19th century. It is because of the abundance of various strains of yeast and lactic-acid producing bacteria that people across history and geography have independently developed and evolved with leavened breads.
It is with this in mind that we ask you to consider the counterintuitive measures of food safety you will come across throughout this workshop. While at times sterilized equipment is ideal, other times it is the very community of microorganisms present on our supplies and foods that we are attempting to cultivate.
You will receive a confirmation email with the link to join live closer to the launch date.
Complete Workshop $125.00
Includes 4 - 1 hour segments as well as a pre-recorded introduction to fermentation and a pre-recorded summary of all topics discussed with a live Q&A with culinary team. Also included is a $25 credit towards a vegetable box purchase (valued at or greater than $89).
This program is approved for 8 continuing education hours toward the initial or recertification application for ACF certification. Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.