Gather for a celebration of homemade fermented food & drink!
Fermentation is everywhere and it deserves our love and attention. My goal is to encourage people to ferment foods, come together to enjoy them and share our experiences making them. In a world of fetishization of the food professional, let’s celebrate the amateur fermenter. Think of this as not only a party, but also an informal tasting.
Do you make an awesome kraut or a simple kimchi? Perhaps you craft something special with your homemade ferments — maybe you concoct a unique mustard from your own vinegar, cook up a satisfying soup from homemade miso, or incorporate home-aged cheese into a delicious dish. If so, this is your opportunity to share and indulge with like-minded folks.
The guidelines are simple: bring a homemade fermented food or drink or something made with a homemade ferment to share. If you’re unsure if it’s fermented, just drop me a line and ask. Alternatively (or additionally) bring a culture/starter to swap at the culture exchange table. If you’re a professional fermenter, bring a ferment that you’re not currently marketing or something you’re experimenting with.
This year Fermentation on Wheels will be parked outside the Free School and open to visitors! Additional workshops and skillshares are in the works, with a few slots still open, so if you have skills and you’d like to share, let me know. (Also, check out the great recent press on Fermentation on Wheels, Ferment! Ferment!, and NYC Ferments from the NY Times.)
Lastly, I’ve come to realize more and more over the last couple years that the party is a bit intimidating to some people who have never (intentionally) fermented anything, and especially to people who aren’t confident in the kitchen. So a couple years ago I started this blog as a way to provide curious novices the information they can use to get into the kitchen and out to the party. More updates and recipes coming soon.
Sunday, March 22
4pm to 8pm
RSVPs to Zack at email@example.com requested, but not required. Please share this with anyone who might be interested.
This event is free, but we’ll pass the hat to support our generous hosts.