Fermenting Goodness


Fermenting veggies

Last weekend, we gave a second workshop on lactofermentation in Cocagne, NB. The first one happened a month earlier. Cocagne is awesome. There are 3 cool groups based out of Cocagne that hosted/organized the workshops: the Cocagne Sustainable Development Group, Slow Food Cocagne Acadie, and Transition Cocagne. And, we were amazed by the interest. The first workshop sold out within a few days and had a pretty long waiting list…which is why the second one was quickly organized.

Workshop

Bryan and I have been into lactofermentation for years and it’s become a significant part of the food we preserve to sustain us during the winter (in addition to freezing and winter storage/root cellaring).

Ferments

We are very much inspired in our fermenting endeavours by Sandor Katz and his books Wild Fermentation and The Art of Fermentation.

Kimchi

These beautiful photos were taken by Maxime Gauvin from Slow Food Cocagne Acadie.

Bryan discussing brine

Here is the link to the handout we passed out to the participants of the workshops: Fermentation handout

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