Wild Fermentation!

PLEASE NOTE: This workshop is taught by others (not Sandor).

Here at Funky Chicken Farm we are exploring new ways with food, particularly fermentation. These foods are alive with enzymes that assist the digestive process and they will also lessen the craving for sugary foods. Think Kefir with milk, Kefir with fruit juice, Yogurt, Goats Milk Chevre, Pickles, Mead, Sauerkraut, Kombucha, Pickled Onions, Daikon Radish and Carrots together, Sour Dough Bread….and more! Vegetables that are sliced, grated, and slivered become zesty in just four days in a salty brine. Salt equals minerals to the body and the enzymes help allow our bodies to absorb them. These foods are easy to create in your own kitchen and its an alternate way of preserving food without refrigeration. Its what our ancestors did to store food for a long period of time. A few canning jars, purified non-chlorinated water, an airlock and high quality salt such as Real Salt from Utah, are all that is needed to create fermented vegetables in your own kitchen… Lets learn how!!!! We will be sampling some of these foods! Each person will receive a vegetable fermenting jar with airlock and class handout.

Upcoming Classes: Please REGISTER so we have a headcount for materials needed.

September 10 at 1 pm at the Cocoa Ag Extension Classroom. Cost is $40. Call 321-505-4066 to sign up for this class. OR sign up via the Cocoa Ag Extension website.

Recommended is the book Wild Fermentation and also The Art of Fermentation both by Sandor Katz.


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