Fermenting is one of the oldest ways to keep food, and one of the easiest to start. This workshop covers the basics properly: salt ratios, temperature, time, and how to tell good bubbles from bad.
You will make sauerkraut, kimchi, kombucha, water kefir and a fermented hot sauce, using vegetables and fruit from the valley's markets. Everyone fills their own jars, and you leave with something fermented that fits your own digestion and health needs, chosen with you on the day.
We also talk about the things people worry about: is this safe, why did it go cloudy, what is that on top. Most of it is simple once someone has shown you.
You leave with the starter cultures, a recipe set that works in a normal kitchen, and the confidence to do it again on a Tuesday.
The valley, the food, the place
The valley's markets do half the work: piles of cabbage, chilies, ginger, fruit and herbs, sold by people who know them. Walks between sessions go through fields and villages. Meals use the ferments you make, and are healthy and plentiful. The kitchen is clean and friendly, the group is curious, and there are small treats on the counter. The food is excellent, and vegetarian options are always available.