Fermented foods workshop

What: Fermented foods workshop

When: October 1, 2009 7:00 PM

Where:
OMWorks
5319 Packard Street
Los Angeles, CA 90019

Fermented foods workshop plus vaccine update

7:00 Brief update on vaccines, with special emphasis on flu and swine flu vaccines

7:30 Hands-on fermented vegetables workshop (see details below)
If anyone who ferments vegetables (or beverages or dairy products or...) would like to bring a sample to share, that would be absolutely delightful!

Fermented vegetables workshop

Choose one of the following to make (and you're welcome to just observe if you prefer!):

Sauerkraut
Cortido (spicy Latin American version of sauerkraut)
Pickled daikon
Ginger carrots

What to bring (for everyone making something; quantities noted will make about one quart):
=Vegetables for the fermented food you will be making
Sauerkraut: 1 medium cabbage (6-8 inches diameter)
Cortido: 1 medium cabbage (6-8 inches), 2 medium carrots, 1 medium onion
Daikon: 3 lb daikon
Ginger carrots: Large bunch carrots, 2-3 inch piece fresh ginger
=A sparkling clean quart glass jar and lid
=A knife to cut up your vegetables
=Celtic sea salt (if you have already)

Requests (bring if you can, to use and to share with others):
=Extra mason jars
=Large metal bowls
=Cutting board
=Something to pound the vegetables (meat pounder, European style rolling pin without handles, etc.)

We will have on hand:
=Celtic sea salt for those who don't already have it
=Whey
=Extra mason jars
=Cuisinart and vegetable shredder
=Cutting boards and knives
=Vegetable pounders
=Seasonings for the various recipes: caraway seeds, fennel seeds, oregano, dried chile flakes

We are requesting a donation of $3 per person to cover cost of materials.

So come, meet, learn, play, and enjoy!

RSVP here:
http://www.meetup.com/Los-Angeles-Whole-Food-Nutrition-Meetup-Group/calendar/11465594/

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