Event: Working Holiday Fermentations (referencing the literal and figurative meaning)
Location: Dunbar Community Centre
4747 Dunbar Street, at 31st Avenue
Date: Thursday, October 22, 2015 from 6:00 – 8:00 pm
Cost: $5 to cover supplies.
Join Holistic Nutritionist Andrea Potter of Rooted Nutrition and Artist in Community Elisa Yon at the Dunbar Community Centre for a fun and hands-on exploration of fermented foods!
As part of the Working Holiday art project, we will honour the value of labour as it relates to the celebration of the harvest season, the preservation of food, and the sharing of culture, traditions, and skills. Participants in this workshop will work together to create a unique and “limited edition set” of delicious cabbage inspired ferments.
Traditionally, fermented foods such as sauerkraut have long been the most nutritious and practical way to preserve the harvest. Every culture has traditionally fermented foods: from kimchi to pickles, yogurt and bread — every cuisine has developed an affinity for working with micro-organisms like friendly bacteria and yeasts to transform their food.
In this workshop:
- Participants will make a batch of probiotic sauerkraut This includes instructions on making traditional sauerkrautand variations including spices, herbs and other garden veggies for endlessly varied cabbage-based ferments;
- Participants will learn about the basics of fermenting food at home and the many nutritional benefits of eating fermented veggies; and
- Each participant will leave with a jar of healthy and happy pickled veggies as well as handouts with all the necessary information to make sauerkraut at home.
Materials: Please bring a sharp knife for the preparation of vegetables. All other materials will be provided.
A $5 registration fee will cover supplies.