We are pleased announce that for April's Meet-Up, we will be hosting Amanda Feifer of the popular blog Phickle. Amanda is visiting from Philadelphia to conduct a workshop about vegetable kvass. She will also be signing copies of her new book, Ferment Your Vegetables. Details on the workshop and her book are below.
See you all soon!
NYC Ferments Co-organizer
Vegetable Kvass Workshop and Book Event with Amanda Feifer
Vegetable kvass may be one of the easiest and tastiest ferments but somehow it’s been stuck in the rut of beets and water (and sometimes, whey, egads!) for way too long. Join Amanda Feifer, author of Ferment Your Vegetables, as she shows you the wide world of vegetable kvass that will have even your least funky friend drinking her probiotics with glee.
At this demonstration, you’ll learn about the simple techniques and basic equipment for making your very best kvass at home using a variety of vegetables and seasonings.
Books will be available for advanced purchase and signing (and a few will be available for on-site purchase). - Details coming soon!
Amanda Feifer is the author of Ferment Your Vegetables (Fair Winds Press, October 2015), the fun and flavorful guide to making your own pickles, kimchi, kraut and more. She writes about food fermentation of all kinds on her blog, Phickle.com. When she's not using friendly microbes to make food bubbly and beautiful, or ranting against the use of anti-bacterial soaps, she's doing what she loves most: teaching people to make their own fermented foods, from kimchi and kefir to kombucha and koji. She lives in South Philly with her husband, Jake, and their rambunctious pit bull pup, Laika.
Some praise for Ferment Your Vegetables!
"This book is great. It is very accessible and will gently guide nervous first-time fermenters through the process. Yet it also delves deep, exploring different types of vessels, different vegetables and styles, and will inspire experienced fermenters with new ideas."
Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation
"This book is yours if you’re a well-seasoned pickle pro or a kitchen novice ready to dip a toe into the briny waters of fermentation at home. With clear, concise information on gear, technique, and a healthy dose of geeky science, your vegetables will be in a fizzy tizzy in no time! Amanda Feifer brings new ideas to ignite your pickle passion: fermented nuts? sauerkraut eggs? bubbly corn on the cob? Yes, please!"
Karen Solomon, author of Asian Pickles and Jam It, Pickle It, Cure It
"With Ferment Your Vegetables, Amanda Feifer has made a fresh and worthy addition to fermented literature. Her theory and practice are up to the minute, her writing is consistently accessible and clear, and her recipes are many, varied, imaginative, and innovative. Put on your kimchi gloves and dive it!"Alex Lewin, author of Real Food Fermentation