Ryan Peters taught a fabulous workshop in Volcano on fermentation. It was a fabulous learning experience and FUN! He took your fear of fermentation away by demonstrating the art with ease. It was interesting to see the variety of kraut chi (sauerkraut/kim chi hybrid) that everyone created from the same selection of vegetables. We selected from head cabbage, carrots, won bok, round onions, green onions, jalapenos, beets, turmeric, ginger, green onions, radishes, turnips…yes, you can use them all…and more!
We all used salt for the initial breakdown of the vegetables. Mashing them with our hands or other available tools (such as a handy carrot).
We packed our mixtures into canning jars. Ryan said that the type with a narrow mouth is better as it will help keep the veggies below the water line.
He talked about all the good things the fermented veggies do for your gut…and they are super delicious. The first photo in this post shows the variety of colors, textures and tastes that our small group created.
For more information from Ryan, check out his blog: Ferment to Be:
He’s got some classes coming up:
I wanted to learn more so I purchased the Art of Fermentation by Sandor Katz, one of the books that Ryan shared.