VEGETABLE FERMENTATION WORKSHOP – an ancient and energy conserving FOOD PRESERVATION method
WHEN: Sunday, September 20, 2020, 10:00 am to 1:00 pm
WHERE: Pender Island Community Hall (4418 Bedwell Harbour Road)
ORGANIZER: GULF ISLANDS FOOD CO-OP
INSTRUCTORS: Karin and Anna Campbell and Micha Rogg of Middle Path Farm
WORKSHOP FEE: by donation (cash, jars, vegetables or clean-up help)
REGISTRATION: Register by email to email@example.com
CAUTION: Improper fermentation of vegetables can create TOXIC MOULD, and/or EXPLODING JARS! Do your own research and COMPOST ANY QUESTIONABLE FERMENTS.
NEW VIDEO (see CAUTION above) by outstanding Pender Island filmmaker Kenta Kikuchi at: https://youtu.be/QWy8uT0psI0
WORKSHOP DESCRIPTION (with Covid precautions and distancing in place): Together we will explore the art of vegetable fermentation, why it works and why it’s a safe and inexpensive way to preserve extra produce in a way that will enhance our well being. We will look at different vessels and techniques and do some tasting. Each person will make ferments, including a simple vegetable and a sauerkraut. You will go home with your ferments, an instruction booklet and the confidence you need to get started at home.
BENEFITS: providing island food security and resilience from locally available surplus vegetable sources (so they don’t go to waste); and LIVING LIGHTER ON THE EARTH by a highly energy-saving food preservation technique, and consuming local, healthy sources of food!