|
Fermentation 101
Nov 12, 2017
|
Fermentation 101
Sunday Nov 12 @ 11:30 am
Sunday Nov 26 @ 11:00 am
Digestive health is key to our overall health. Learn to add more natural probiotics and feed your gut good bacteria through delicious raw fermented foods. Island SodaWorks head zymurgist, (that's science speak for fermentation freak), Mandolyn will be hosting a super fun, wildly informative, intensive 2-class fermentation workshop.
Part 1 )
We will cover the basics of fermentation, as well as answer some commonly asked questions, such as:
1.which vessels are best for fermenting,
2. the difference between anaerobic and aerobic fermentation (and why you should care)
3. salinity vs inoculants
5. How safe ARE ferments? what about botulism?
6. can I just scrape that off and eat the rest?
7. does the type of salt really matter?
Learning will happen whilst we work together and make a delicious 500ml batch of bubbly, probiotic
Kimchi
Curtido
AND
Super-Sauerkraut that you can take home
We will also discuss honey ferments and inoculants while making different types of fermented onions and garlic, (some of which will be used in the second part of the class)
END OF Part 1 Take Home List
500ml organic/local kimchi
500ml organic/local curtido
500ml organic/local sauerkraut
250ml turmeric fermented onions
125ml honey-fermented garlic
125ml fermented garlic
Fermentation notebook and worksheets
PART ONE ONLY
$145/PERSON
Part 2)
We will start with a traditional Galician queimada ceremony, which will then be added to our fire tonic.
Part 2 will focus on inoculants and troubleshooting and answer commonly asked questions like:
1. Can I ferment that?
2. Which Whey is the right Whey?
3. What happened?
4. This is soggy, why?
5. How can I use fermentation to make some of my favourite products at home (like acv) cheaply?
6. "is that kahm yeast?", "what IS kahm yeast?"
7. how long will my homemade ferment last?
...as well as touch on some of the properties of local, medicinal plants that work well in fermentation.
Learning will happen whilst we work together to make
250-ml of the best fire tonic
500-ml of delicious grain-free fermented dhosas/idils
250-ml of sourdough starter
250-ml of hot sauce
500-ml of water keifer
as well as receive a fermentation notebook and worksheets
all of which you can take home ¢¾
PART 2 ONLY
$145/PERSON
Because we feel that both classes work synergistically, we are offering BOTH classes AND all the take home ingredients for only $240
Class Participants will supply their own clean mason jar(s) in the sizes required for take-home goodies and must show up to each class with a clean cutting board, and a sharp knife.... (lots of people find an apron beneficial, we have a tendency to get wild in the kitchen :) )
SPACE IS LIMITED, SO PLEASE RESERVE EARLY ¢¾
Registration can be done by sending an email money transfer for the full amount to islandsodaworks@gmail.com with your name and contact details
|
| Category: | Workshop |
| Date: | Nov 12, 2017 |
| Address: | 124 Harlech Rd, Qualicum Beach |
| Location: | Island SodaWorks Bistro |
| Cost: | $145/Person per Class, or $240/Person for Both Classes |
| Email: | Send Email |
|
|
