Fermentation “Ferment This!”

left to itself, everything ferments. Since the word is not sterile, we are surrounded by naturally occurring “wild" and local” bacteria and yeasts that eventually inhabit and settle on everything, waiting for it’s chance to break things down to simpler materials. Fermentation is the breakdown, cold burning of carbohydrates or proteins in organic materials, and the release of acids and other associated molecules from the substrate (wheat, grapes, milk etc.) Anything that contains carbohydrates will ferment, and all food contains carbohydrates, therefore all foodorganic materials have associated B/Y that will break it down to its constituents, liberating the molecules for use again in other organisms. Can you imagine if this didn’t happen? Nothing would rot or be returned to the earth - everything would cease to exist. We’d all run out of building blocks pretty quickly.

Basic biology of bacteria and yeasts

  • most basic way of eating “local” examples: local cheeses, san francisco sourdoughs, terroir wines.

http://www.fao.org/3/x0560e/x0560e10.htm

Sauerkraut

https://blogs.scientificamerican.com/lab-rat/the-science-of-sauerkraut-bacterial-fermentation-yum/

Kombucha

yogurt

kefir

Kimchi

Fermenting is easy, you cannot really stop it! And it’s one of the best ways of eating local ever. We’ll use time-honored techniques and delicious local ingredients to create your own signature blends, variations and flavors. Week 1; Sauerkraut, week 2: yogurt, kefir and kombucha, and week 3; kimchi. Please join Emma Holder, (Masters degree in Microbiology, Kitchen Creatrix) to chop and discuss how each culture has it’s culture, each body has it’s biome, and how fermented foods are finally being recognized as a way to keeping one’s gut flora healthy and happy. Recipes, foodstuffs, and ongoing support (online and in person) provided. You’ll need to bring some equipment (detailed upon registration).

Tuesday 7 -8 :30pm