Celebrate and make fermented food! For some inspiration:check out our video of Co-op staffers Dale and Claire,as they conduct their workshop:Fermented Foods:Kombucha,Kefir &Sauerkraut. Join Dale as she embraces and explains the wonders of microbial fermentation. Add salt to veggies,feed sugar and milk to kefir cultures.
Source ingredients for fermented foods here at the Co-op:we’ve got what you need to start making kefir,kombucha and sauerkraut. Visit the Co-op’s organic Produce department to find a wide variety of vegetables to culture,we also carry kombucha starter cultures and kefir cultures to make your own homemade fermented foods. Look for helpful instructional books in the Mercantile loft,including Wild Fermentation by Ellix Katz and Nourishing Traditions by Sally Fallon.
Visit the earlier blog post on this class for a sauerkraut recipe:http://skagitfoodcoop.wordpress.com/2011/12/06/fermented-foods-class-recap-sauerkraut-recipe/