Fermentation 101 at the West Hurley Library

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On March 5th I taught a  workshop on Lacto Fermentation at the West Hurley Library. Thanks to everyone who came and got their hands messy, and left with a quart jar of homemade Kraut / Kim Chi / Salt brined veggies ~~

I have been pondering lately just how important it is to reconnect with our food, and our bodies, in this way. We are a culture that has largely lost the most basic kitchen arts. I sometimes encounter college students who have never chopped a cabbage, or don’t recognize a beet. Nourishing our families in this way, while also starting, even in small increments, to remove ourselves from the modern system of wasteful / low quality / long distance food production, shipping, and marketing, is a huge step in the right direction…

But ’nuff preaching. Heres some of my favorite photos from the March 5th workshop, which was filled to capacity with about 14 participants. All photos taken by the lovely Dawn Iler.

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and my personal favorite photo from the workshop…

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Cheesemaking — Getting ready for A Day of Fermentation and Slow Living on the 27th

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In the dining room slicing up cheese, a few days old, to brine up into feta and more…

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Chunks of young cheese go into these quart jars where they prepare to be flooded!

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The three final jars, from left to right cheese is being preserved in and with —

Olive Oil, with some sea salt and dill coating the chunks.

In the middle, a simple 5% salt brine will lead these chunks down the road to Feta. In one or two weeks the complex flavors will have developed.

And on the right, in red wine with a little lavender.

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Three delicious and beautiful ways of preserving. The cheese, the same until now, goes its separate ways.

These cheeses are for an upcoming event, A Day of Fermentation and Slow Living, on September 27. Two unique 90 minute fermentation workshops (many to choose from including Cheesemaking!), artisanal snacks and drinks all day, and a farm to table feast of a luncheon.

— Find out more and Register at Fermenterie.com —