Fermenting on the Farm

From pickles to kimchi, Austin Durant and his local Fermenters Club are in the spotlight at the U-T.

Austin will be teaching a Fermentation Class at City Farmers.

  • You'll learn about the many benefits of fermenting your own food.
  • You'll see a live presentation on how to make sauerkraut and kimchi.
  • Finally, you can participate and start your very own batch, and take home your own Fermenters Club jar!

Fermenting Workshop: Sauerkraut and Kimchi Saturday, February 25th @1pm Free to attend $12 for (optional) workshop materials


Learn more about Austin and the Fermenters Club

{via the San Diego Union-Tribune}

What is Fermentation?

Fermentation is the process of preserving vegetables using salt or sugar to encourage lactic acid, which inhibits bad bacteria from surviving, while encouraging “good” bacteria, which advocates, like Durant, say is tasty and good for your health.

What kind of food can be fermented?

Salsa, corn relish, yogurt, sourdough, cheese, ketchup, kombucha and even beer are examples of foods that fit the fermentation formula.

What is the Fermenters Club?

Fermenters Club members meet, exchange recipes and trade homemade fermented goodies... “To show how simple, nutritious and easy (fermenting is) to do, it hit me one day to do a micro food swap,” says Durant. With a hat tip toward food-geek humor, he launched two pilot groups he calls “cultures” last year. Each culture consists of four to six households who gather once a month or so to share the fermented foods they make.

Posted on January 20, 2012 and filed under Uncategorized.