April has been all about fermentation and friends! We have learned so much, eaten so many delicious fermented foods, and even learned to make some ourselves. First, Fermentation on Wheels and Fermenters Club came and stayed with us. What an adventure! Can you imagine travelling around the country and teaching others about fermentation?! That’s what our lovely and talented friend Tara from Fermentation on Wheels does! Austin from Fermenters Club was travelling with her through part of the southeast. He is a wealth of knowledge and brings like-minded food enthusiasts together to share their passion. These two together create an awesome dynamic! We are so thankful to have made two fabulous friends and shared part of this experience with them.
Here are a couple of shots of the bus:
These are from the fermentation workshop:
Preparing delicious food for the potluck:
Franklin the cat lives with Tara and is so wonderful!!
I couldn’t imagine a better time! Thanks, Fermentation on Wheels and Fermenters Club!!
Then, just two weekends later, we had a fermentation workshop of our own at the farm. The weather was absolutely perfect and Krysta of Cumberland Valley Kombucha was such a great teacher! She taught the basics of fermentation and how to make sauerkraut. All of the participants got to get their hands a little dirty and pack their very own jars of sauerkraut to take home.
If this month is any indication of how the summer is going to go, I am thrilled!
For those of you interested in fermenting a little something of your own, here is the sauerkraut recipe we used in our last class.
1 head of cabbage, chopped
Approx. 1 tbsp non-iodized salt
Place cabbage in a non-metallic bowl. Add salt and distribute evenly. Massage salt into cabbage, squeezing handfuls until the water is drawn out. Pack cabbage into a clean, wide mouth jar. Place a smaller jar of water or other weight into the opening of the fermenting jar to weigh down the contents below the liquid line. Place a clean towel over the jars and secure with a rubber band. Taste it as it ferments until you achieve the desired flavor. Cap, refrigerate,and enjoy!
HAPPY FERMENTING Y’ALL!