Wild Fermented Foods: Part 1

Wild fermenting was a major preservation method before the advent of hot canning and is credited with improving digestive-system health. Learn two historical mountain recipes using traditional crocks and one Eastern introduction. Pound cabbage into sauerkraut, salt gherkins into sour pickles, and brew tea to make Chinese kombucha. We will talk about literal “counter culture” – how to safely store active ferments at room temperature. Learn the history of these foods and where they were and are common along Southern foodways. Food will be prepared in the cabin, unless hot weather drives us to a cooler location. Students will get to try samples of finished ferments and take home a printed recipe booklet. Students of this morning class may want to bring a picnic lunch and also sign up for the afternoon “Wild Fermented Foods: Part 2” class.

Students should bring a water bottle, snacks and optional picnic lunch. All other supplies provided. No experience required. Tuition is $75 per student. Class minimum is five and maximum is 10. Rain or shine. Students must be at least 18 years of age to enroll. Advance registration is required.