Event

Vegetable Fermentation

Title: Vegetable Fermentation

Instructor: Brian Scott

Date: Saturday, August 9th, 3:00 - 5:00 p.m.

Location: Seattle Farm Co-op

Description: This class covers using a saltwater brine for fermenting vegetables. I will discuss sauerkraut, kimchi and other fermented vegetables. I will present step by step instructions for preparing the vegetables, taking care of the fermenting vegetables and using them once they are ready. I will also discuss how to do this with easy to obtain inexpensive equipment, and where to buy ingredients. I will have samples of fermenting sauerkraut and kimchi to look at and taste.

About the Instructor: My interest in fermenting started with brewing beer in college. Although a dorm room is not an ideal environment to brew, I was able to get a few good batches. I kept with it, and with more practice, was able to brew much better beers and started making cider as well. I became interested in fermenting vegetables as a way to handle excess kale from our garden. Although kale does not ferment well, many other vegetables do, and I now regularly make sauerkraut, kimchi, and other pickled vegetables.

Cost: $5 to SFC members, $10 for non-members