VEGETABLE FERMENTATION WORKSHOP – an ancient and simple 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, thanks to funding from Vancity’s EnviroFund and the Capital Regional District
INSTRUCTORS: Karin and Anna Campbell and Micha Rogg of Middle Path Farm
WORKSHOP FEE: by cash donation at the door, and/or please consider donation of clean-up time, vegetables, or jars. Must be pre-arranged by email when you register
REGISTRATION: Register by email to firstname.lastname@example.org
(ASAP because registration is limited to 9 people. We will be working in small learning pods and individual work tables. Coved-19 precautions in place and physical distancing will be required, but we will also VIDEO key parts of the workshop for future sharing on this page)
DESCRIPTION: 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!