Two exciting workshops have just been added to Ferment! Ferment!
Wild Vegetable Fermentation with Tara Whitsitt, Founder of Fermentation on Wheels
Learn the simple tradition of preserving vegetables through bacterial collaboration using local, seasonal ingredients. In this session you will discover the benefits of microbial enhancement and how you can creatively and fearlessly ferment in your own kitchen. This workshop targets beginner through intermediate students, offering a thorough overview of the art of lacto-fermented vegetables.
Nukazuke: Japanese rice bran pickles with Michaela Hayes of Crock & Jar and NYC Ferments
Nukazuke are pretty special among the many ferments in the world of fermentation, and require dedication and patience. The result is worth it! In Japan, families pass their nuka beds down from generation to generation, similar to a sourdough starter. Come join Michaela Hayes, Chef & Founder of Crock & Jar as she demonstrates how to start your own nuka pot. And then taste some of the delicious nuka pickles that come out of it!