A BIG THANK YOU goes out to Karen Ganey, fermentation enthusiast and permaculture consultant, for teaching a workshop on how to harness the power of micro-organisms in our food! Yesterday in the Co-op Community Center, Karen spoke to inquisitive students on the benefits of fermentation and then directed students into making their very own sauerkraut and brined carrots! Karen teaches that fermenting foods actually increases the nutritional value of our foods, as the micro-organisms help breakdown the food and make its vitamins and minerals more accessible to our bodies! Karen hopes that workshops like hers will help change our society’s fear of “germs” and bacteria, and instead, help people embrace the funk.
By chopping the cabbage up, adding salt, and massaging the leaves, sauerkraut is a simple process. Cabbage is a great vegetable to ferment because its natural microflora that live on the leaves provide a “jump start” to the kraut, beginning the fermentation process. Cabbage also has a high water content, which lends itself well to creating a natural brine solution. Brined carrots were made with the same concepts in mind, but because the water content is less in carrots than in cabbage, we made a brine ourselves and added it to sliced carrots and ginger. Both the sauerkraut and carrots will sit for at least two weeks for all of the fermentation stages to complete. Simple and delicious!
Keep an eye out for more workshops like this in the Community Center!
Let’s get funky!