Ferment! Ferment!

RSVPs to z.schulman@gmail.com requested. Please forward and share this with anyone who might be interested.

Fermentation is everywhere and it deserves our love and attention. My goal is to encourage people to ferment foods, come together to enjoy them and share our experiences making them. In a world of fetishization of the food professional, let’s celebrate the amateur fermenter. Think of this as not only a party, but also an informal tasting.Do you make something special with your homemade ferments? Maybe you concoct a unique mustard from your own vinegar, or cook up a satisfying soup from your own miso, or perhaps you incorporate home-aged cheese into some delicious dish. How about an awesome kraut or kimchi! If so, this is your opportunity to share these types of things.

The guidelines are simple: bring a homemade fermented food or drink or something made with a homemade ferment to share. If you’re unsure if it’s fermented, just drop me a line and ask. Alternatively (or additionally) bring a culture/starter to swap at the culture exchange table.

There will also be a few mini-presentations/workshops/skillshares going on throughout the afternoon and evening. We have a few open spots, so if you’ve got skills and you’d like to share, let me know.

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