About the Workshop:
For thousands of years, long before the advent of refrigeration, fermentation has been used as a technique for food preservation throughout the world. Not only does it ensure safe food if done properly, it also benefits our health in ways we are only now beginning to understand. Within the past one hundred years, there has been scientific interest in how these ancient techniques cultivate microorganisms and how the probiotics created positively affect our overall health. We don't need a lab to reap the benefits of these scientific breakthroughs though; the kitchen will be our lab. This workshop will teach you the simple age-old method of how to ferment vegetables yourself using only salt. We will cover different ingredients, equipment and techniques used in lactic acid fermentation to give you the knowledge and confidence to go and try it out yourself at home. Let's embark on this fermentation journey together and keep the fermenting culture alive!
About the Presenter:
Hi, my name is Arthur Dunn and I am an amateur fermenting enthusiast. I have always been interested in food, from growing it to cooking it to eating it. I initially became interested in fermenting five years ago and started reading books on it. Eventually, I joined online fermenting groups and learned more from the online global community of fermenters. Over the years I have made sourdough, mead, wine, sauerkraut, fish sauce, vinegar, pickles, whey, water kefir, etc. I would like to share some of the knowledge I've gained through all my successes and failures to help others who are also interested in fermenting.