Fermentation Exploration 1: Introduction to Fermentation

Welcome to the first in our three part summer fermentation series online!

Summer is a great time for a learn-and-try exploration of simple fermentation projects. All are welcome—both beginners and those with experiences to share! The idea is to read/research/discuss and then try what you are most interested in. We will meet three times, and we will all share what we learned and describe how our fermentation projects turned out. We will also have an optional email group to stay connected about our projects in between sessions.

Warm-enough temperatures are key to successful fermentation, so the summer months are great to experiment. We will meet on Zoom on three Thursdays from 7-8 p.m. Sign up individually - we hope you can come to all of them but you can attend just one or two. Here are the dates and areas of emphasis:

July 3: Introduction to Fermentation—Read and join us to discuss chapters 1-4—especially chapter 4— in Wild Fermentation by Sandor Elix Katz. This readings will talk about fermentation across cultures and time, and chapter 4 will explain in detail why fermentation is safe and great for pre- and probiotics. Also, explore other early chapters to see what you’re interested in trying—we’ll preview some great easy ferments for beginners.
[From July 3-July 31: Experiment with whichever fermentation projects catch your eye! Great starter projects include sour pickles, sauerkraut, fermented vegetables, and lightly fermented beverages like kvas.]
July 31: Fermentation Project 1
August 21: Fermentation Project 2

Important FYI about resources for the series:
Please be sure to get a copy of Wild Fermentation (or another high quality book/reference about fermentation, though we will specifically reference Wild Fermentation). Wild Fermentation by Sandor Ellix Katz is a great beginner’s guide and will anchor our learning and efforts. We also encourage the sharing of favorite fermentation blogs, books, and so on. This is a great series for the fermentation-curious beginner, and we also welcome experienced fermenters who would like to try new things and share their knowledge. This is not a class but rather a small group for learning, trying, and sharing results and knowledge.

COST: The fee for each session is $5. Further donations to Seacoast Permaculture are welcome as they are what keep this group alive.

About Wild Fermentation author Sandor Ellix Katz
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation—which won a James Beard Foundation Award in 2013—and Fermentation as Metaphor. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website: www.wildfermentation.com.

About Your Hosts:
Jennifer Montgomery is a member of the Seacoast Permaculture group, and she enjoys exploring various permaculture practices and engaging in stewardship of natural resources in New Hampshire. She has been experimenting with hügelkultur garden beds, the protecting and planting of native perennials, and the planting of pollinator gardens. Her interests in at-home fermentation—especially fermented beverages, dairy, and vegetables—have motivated her to explore Wild Fermentation and other resources. Her favorite projects so far include sauerkraut, kefir, berry kvas, kombucha, and yogurt.

Deb Ganster earned her permaculture design certification in 2010, and has since been gradually integrating the ethics, principles and practices of permaculture design at her off grid farm in South Berwick ME.