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Fun with Fermentation: An Intro to Food Preservation by Fermentation

July 16, 2008

If we’ve hung out this year I may have foisted some sauerkraut on you. It’s hard to believe it’s only been a year since I took my first workshop with Andrea Potter (follow that and you’ll get a link to a CBC interview with Andrea) and became a fermentation fetishist. It’s super-easy, delicious and really, really good for you- maybe even critical for our health in these times where we wage war on micro-organisims on the one hand, and shell out the big bucks for probiotic supplements on the other.

…one of the fascinating things about fermentation is the end results are more than the sum of their parts. The combination of cabbage and salt becomes an entirely new food, vinegary and rich in B vitamins produced from thriving microbes.” Andrea quoted in a recent Globe and Mail article “Their Fetish is Fermentation”

Andrea started her workshop last year by pouring shots of kombucha tea and getting us chopping up fresh peaches from Robin’s tree for fruit salsa. It was glorious! Come to the Introduction to our Fermentation day with Andrea and David Rothzstain in Vancouver and learn how to make sauerkraut, fruit salsa brine pickles and simple cheeses at home.

Here’s the details:
$85 includes a delicious lunch featuring local and seasonal food.
For more info visit: or email me at or give me a ring at 604-707-0337
Teachers: Andrea Potter and David Rothzstain
Location: Unitarian Centre
Register with Langara College Continuing Studies
In person or by phone 604-323-5322

Traditionally every culture has incorporated fermented foods into their diet. From health benefits to social change, preserving foods at home is a sustainable practice. In this hands-on course, we will discuss the benefits of tapping into this ancient wisdom and prepare traditional sauerkraut, brine pickles and fruit salsa, as well as get introduced to fermenting dairy with kefir culture.

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