Fermentation is as old as life itself. These processes have been handed down and passed around, creating nutrient-dense foods and beloved dishes. The most familiar fermented foods are made using lacto-fermentation. This workshop will demystify fermentation through an exploration of tastings, some information on the science behind it and a discussion on it’s historical context.
Lindsay Whiteaker of Harvest Roots Farm and Ferment of Mentone, Alabama will be presenting this workshop. She is co-owner of Alabama’s first fermentation company, and she has been an avid fermenter for six years. In the fall of 2014, Lindsay was able to study under Sandor Katz, Fermentation Revivalist and author of Art of Fermentation and Wild Fermentation. Aside from discussing fermentation, workshop participants will also have the opportunity to create their own ferment project to take home and enjoy in the weeks proceeding the event.
What we will cover:
Health benefits of lacto-fermented foods
Learn the process of fermentation
Why cultures have been fermenting foods from the beginning of time
How to ferment foods
How to add them into your diet
Everyone should bring the following items for the kraut demonstration: knife, cutting board, quart mason jar, and 1/4 pint mason jar.
This event is not hosted by ASAN. As one of ASAN’s roles is to share information and resources across our network so as to maximize all of our impact, we routinely post events that we ourselves are not hosting. If you have questions regarding this event, please contact event organizers rather than ASAN.