Posts Tagged ‘wild fermentation’

Traditional Foods and Fermentation PlayLab

April 15, 2014

If you live in New Mexico or southern Colorado, and want to learn more about traditional food preparation, including fermentation, please email me asap :, and I’ll send you the color flier and ingredient list. This super hands-on “workshop” is Saturday April 26th from 1pm to 4pm in Questa, NM. Come experience adult learning at its best.

Fermentation: Best Way to Preserve Food

September 27, 2011

I first made sauerkraut in 1983, using a recipe I found in a book. This was “wild” fermentation, with just salt and cabbage. The first batch was excellent; the second, a failure. I chickened out, started making pickles with vinegar, and canning tomatoes and chutney. Now, many years later I’m back to making fermented foods, but this time I’m using whey, a lacto-fermentation starter that pretty much guarantees that your batch will come out fine.

A couple of weeks ago I joined some friends at the Lama Foundation where we presented a workshop on preserving food and traditional food preparation. The next few blog posts will be about fermentation: why it is so great, how to do it, and some excellent recipes (milk, meat, vegetables, drinks).

Why is fermentation the best way to preserve food? Three main reasons: the food ‘s nutritional value is actually increased during the fermentation process; it doesn’t take fancy or expensive materials, nor electricity to make or store; and it lasts a long time (but you are going to eat it up before it ever gets too old).

So stay tuned for a fall extravaganza of fermentation: and no, this is NOT alcohol, and NOT vinegar, but rather lactic acid / old timey fermented foods like our “great grandparents” used to make. Delicious, easy, safe and fun.