Kitchen Ferments
Brighten winter meals, encourage digestive health, make the most of garden abundance, and save money with a variety of kitchen ferments!
Fermentation is a traditional food preparation technique which works with naturally occurring bacteria in a controlled process to produce a variety of delicious dishes and ingredients, preserving nutrient content and increasing shelf stability. In this combination round table and workshop, we will explore the basic science behind kitchen fermentation, discuss and demonstrate sourdough, dairy, and vegetable ferments, and share equipment, recipes, and tricks for ensuring consistent results. From complete fermentation beginners to seasoned fermenters wishing to expand their repertoire or troubleshoot results, this program has something to offer everyone interested in lacto-fermented foods.
Veteran sourdough baker Annie Stubbs will discuss and demonstrate sourdough starters and techniques, Cindy Fordham will share her salted lemon /lime condiment, and PVCA educator Sarah DePasquale will present a foolproof homemade yogurt process. We will discuss various vegetable and fruit ferments to enliven our digestion and our mealtimes. Registrants are welcome to bring their own fermented products or recipes to discuss and share.
If you would like to join PVCA as a member, you can do so here!
