Fermentation Workshop

June 20, 2016

Fermentation as a food preservation method has become increasingly popular for it's health benefits.

Fermentation doesn't require an added acidic liquid or heat, and can be accomplished with as little as a container and salt (although more typically goes into it). It's one of the oldest and most basic means of preserving food. The process typically takes longer than pickling and ultimately alters the food's color, flavor, and texture.

Fruits and vegetables contain natural bacteria that, when deprived of air, can suppress and inhibit the growth of other microbes that would cause spoilage. During the fermentation process, these natural bacteria convert the carbs and sugars in whole food items, like vegetables or even milk, into an acid which then becomes the ideal environment to preserve that food. Lacto-fermentation, a process brought on through the presence of lactobacillus, gives fermented foods and drinks their signature tangy and sour taste, but also creates probiotics that aids in digestion.

Given the presence of an acid brought on through the process of fermentation, homemade fermented foods can then be categorized as pickled and fermented. Fermented foods and drinks include things like sauerkraut, kimchi, kombucha, coconut yogurt, miso, kefir, and tempeh.

You will be able to take home a portion of what you have prepared.

Cost: $10

Space is limited; To register bring your payment of cash or cheque only to Community Health Services at 2948 Dunmore Road SE.