Thank you to everyone who attended my fermentation workshop this past weekend. What a fun group! My good friend Daniela took lots of fantastic pics.
Everyone enjoyed tasting the goodies pictured above: sauerkraut, kombucha, scrap vinegar and buttermilk.
We started off with fresh, organic ingredients…
I then put everyone to work chopping, grating and mixing.
The grated beets (above) went into a spicy kraut. Carol (below) mixed and crushed them along with cabbage and ginger before we added the jalapeños. Avoid handling hot peppers with your bare hands!
Uma (below) massaging a kraut mix of cabbage, carrots and bell peppers.
At the end of the workshop, everyone left with a sample of sauerkraut to ferment at home, and we now have nine large jars of kraut for the community kitchen where I live.
Here’s an outline of the workshop. Next class, we’ll make kombucha.