The EssentiaList

by Catherine Haug

(photo, left, of lacto-fermented pickles by C. Haug)

This is just a short synopsis; you can find more detail in the complete, printable pdf file: Gathering Summary: Lacto-Fermentation with Don Bates & Jeanette Cheney, Aug 17, 2011.

See For More Information (below) for the recipes handouts.

Presentation Topics

Presenters Don Bates & Jeanette Cheney described and demonstrated the following, and brought samples and tasters to tempt our taste buds:

German Fermenting Crock

Vegetable ferments:

(photo, right, from Lehmans)

• Why and when to lacto-ferment
• Basic process for veggies
• How to eat it?
• Biology of lacto-fermentation
• What to ferment
• Time & temperature
• Equipment, tools and ingredients
• Storage and maintenance
• Demonstration: Kraut and Traditional Brine

Other ferments

• Kombucha
• Rejuvelac
• Yogurt & kefir
• Seed cheese

Sources

• Withey’s, 755-5260, 1231 S Main St, Kalispell (culture powders)
• Mountain Valley Foods, 756-1422 – 25 Commons Way, Kalispell (culture powders)
• Wellness Education Center, 755-8423, 103 Ponderosa Lane, Kalispell; www.juicefast.info (Fermenting crock, culturing powders and more)
• New England Cheesemaking Supply Co. (www.cheesemaking.com)
• Lehmans for fermenting crock

For More Information

Books

• Wild Fermentation, by Sandor Ellix Katz (see Amazon for a peak inside;
• Sproutman’s Kitchen Garden Cookbook, by Steve Meyerowitz (see Amazon for a peak inside;
• Nourishing Traditions, by Sally Fallon & Mary G. Enig, PhD. (see Amazon for a peak inside;

Recipes Handouts

• Lacto-Fermented Vegetables, by Don Bates (6 pages)
• Lacto-Fermentation Recipes, from Jeanette Cheney (Revised) (13 pages)
• Lacto-Fermentation Recipes: Vegetable Condiments & Tonics (5 pages)

Related pdf files on The EssentiaList

• Gathering Summary: Lacto-Fermentation with Don Bates & Jeanette Cheney, Aug 17, 2011
• Culturing Milk: Making Yogurt at Home (6-page pdf)
• Using Kefir Grains (pdf)
• Cheese & Tofu Making (pdf)

Related articles on The EssentiaList

• Culturing and Fermentation Files
• Cultured Dairy (Yogurt, Kefir, etc.)
• Preserving Produce without Heat
• Sugar and Salt in Food Preservation
• Making Yogurt, Kefir & Whey at Home
• Lacto-Fermentation or Live Culture

This entry was posted on Tuesday, August 23rd, 2011 at 7:34 pm and is filed under Fermentation, Culturing & Curing, Food-Nutrition-Health, Gathering Summaries. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.