Today I taught a fermentation workshop at CVSan in Castro Valley as part of the organization’s Commitment to Serve Week. The theme of the week is zero-waste. It was so much fun! (Thank you Jordan, Naomi and all the staff at CVSan.)
But what does fermentation have to do with food waste? Well, I’ve decided to post my slide presentation. I think it’s pretty self-explanatory.
In the United States, we waste 40 percent of the food we grow. I would hate to waste any of the delicious produce I bring home from the farmer’s market. But occasionally I don’t get to some of it right away and I have to do something with it before it starts to go off. Above left: fermented salsa (get the recipe)
Above right: This is my basic sauerkraut recipe with other vegetables and hard-boiled eggs packed in.
Above left: dill pickles
Above right: scrap vinegar (get the recipe)
Above right: fermented Bloody Mary (get the recipe)
Above top right: sourdough crackers (get the recipe)
Above bottom right: sourdough bread (get the recipe)
If you want to learn more about fermentation and how it helps maintain a healthy gut, I highly recommend the following books:
The Good Gut: Taking Control of Your Weight, Your Mood and Your Long-Term Health, Justin Sonnenburg and Erica Sonnenburg