Author and blogger Amanda Feifer has a long-standing crush on food and beverage fermentation. She writes the fermentation blog Phickle, and wrote the actual book on vegetable fermentation, Ferment Your Vegetables. We are so pleased to announce that she’s joining us to teach two fermenting workshops at The Livery at Lampeter Cafe, in Lampeter Pennsylvania on July 21st.
Fermenting vegetables is so much more than just a fun way to preserve them. We’ll cover the basics of direct salted (i.e. kraut) and brined (i.e. pickles) vegetable ferments and we’ll even learn a way to drink your vegetable probiotics (vegetable kvass!). We’ll discuss equipment, salt, water, the vegetables themselves, food waste, health benefits, and best practices, and we’ll dive deep into the ways that understanding the basic science of this process will give you the freedom and confidence to push the boundaries of flavor that fermented vegetables can provide.
During this hands-on single vegetable fermentation class, you will make and take three of your own vegetable ferments.
Kombucha is a delicious fermented tea beverage that’s been sweeping the nation for years now.
Making kombucha is easy! In this session, we’ll cover basic techniques and give you an understanding of why and how this fermentation process works. We’ll also talk about bottling, flavoring, fizz and the best way to make your kombucha taste the way you want it to taste!
We’ll discuss how to best care for your kombucha culture (SCOBY), problems you may encounter along the way and how to deal with them and we’ll debunk some myths about what this mystical brew really “does.”
This class will cover:
•Myths about kombucha and health
•Single batch brew
Everyone will go home with a SCOBY, kombucha to ferment at home, a bottle of flavored kombucha on which to do secondary fermentation at home and a fine mesh strainer.
In addition to learning about kombucha, the class will also touch on milk kefir. Milk kefir is the tangy, drinkable, hyper-probiotic cousin of yogurt, and making it couldn’t be easier. In this demo, you’ll learn best practices, some of the amazing science behind the kefir “grains” culture (which aren’t grains at all) and observe some of the fun and funky ways to eat your probiotics with virtually no effort and a budget that needs cover only milk and a jar.
You can learn more about Amanda here, and see her pics of stinky, bubbly things on Twitter and Instagram at @phicklefoods. If you can’t attend the classes on July 21st, check out the other classes she has coming up.