Teaching My First Food Fermentation Class

Another dream came true this week. I finally taught my first food fermentation class! Held here at the Food Forest, we made kombucha tea, kim chi and aged hot sauce. With about twenty-five people in attendance, I was a bit nervous to begin, but once folks started talking a little, questions popped up, and before long I felt as though we were all friends learning together.

What a great crowd!

What a great crowd!

Ever since I did my first fermentation workshop/apprenticeship (of two) with Sandor Katz, I have wanted to share this knowledge and my ever-growing love of fermented foods and the culture that surrounds and is exuded by them. It seemed that I was always too busy, distracted or off on other adventures to do it. Finally, with the timing and setting ripe, it was easy to plan and execute, as well as being extremely gratifying. You know how it feels when you finally get to check a long-procrastinated item off of your list? This was like a life-goal check mark off my list! I feel so honored that the wonderful attendees were receptive to what I had to share and were willing to listen, ask questions and share their own experiences and knowledge. Thank  you to all who shared your presence; you are amazing!

Beginning the aged hot sauce.

Beginning the aged hot sauce.

And the best part… I have already planned fermentation class number two! March 23rd (my younger brother’s birthday) it will be sauerkraut, sourdough and fermented pickles. I hope to see some familiar and some new faces then, and I can’t wait for the new insights you share with me that day.

Photo credit: Liane Brust. Thank you for all your awesome help!

Photo credit: Liane Brust. Thank you for all your awesome help!

Sprouts!

Cultivating sprouts is one of my favorite quick ways to add greens to my diet. Quick, in the sense that you don’t have to go to the store once you get the seeds in your home; however, sprouting does take some diligence as far as remembering to water. Simply soak the seeds overnight in water, then rinse about every eight hours for a few days.

Once you see little leaves, they’re officially sprouts and you can store them in the fridge. Here I did a mix of sesame, flax, broccoli, alfalfa, and radish seeds. I wouldn’t recommend the flax though because if you’ve ever made a flax egg, you know they become quite gelatinous when wet.


They’re delicious and fresh alone or as a topping to a sandwich. I made a sprout salad with homemade kraut-chi, nutritional yeast and a homemade Fresh Herb Vinaigrette dressing.

sprout salad with nutritional yeast and homemade dressing

Sprouts are packed with nutrition, have a well-rounded carb-fat-protein ratio; they are a very good source of fiber, Vitamin C, Vitamin K, several B Vitamins, iron, and trace minerals, and they are a good source of protein, Vitamin A, Niacin and calcium. Here’s to nutrient density!!

Here is an idea for sprouted mustard mung beans (sauteed) over mixed greens: