Essential Vegetable Fermentation

As the pandemic continues to disrupt our daily routines and diets, home fermentation offers a wonderful way to reconnect to the natural world around us, engage our senses, and feed our microbiome with living bacteria. Join Kelly McVicker, author of Essential Vegetable Fermentation, for a conversation about how bringing fermentation rituals into your kitchen can help ground you in the seasons while strengthening your microbial health in the process.

This workshop will teach you how to make & enjoy fermented vegetables at home using easy-to-access ingredients. Kelly will demonstrate how to make a simple cabbage-based ferment, inviting participants to follow along at home if they wish. She'll also talk about how maintaining a healthy microbiome, including eating lots of fermented foods, can help keep our immune systems strong as we weather these uncertain times.

Kelly will be giving away one copy of her book, Essential Vegetable Fermentation, and one Pickle in Place Kit during the event!

If you want to follow along with Kelly’s demo, you will need:

• 1 quart sized mason jar

• 1 small head of green cabbage

• 1 carrot

• 1/2 red or white onion (optional)

• 2 cloves of garlic

• Cumin seed, caraway seed, mustard seed, black peppercorn or other favorite whole spices

• non-iodized salt (pickling salt or sea salt)
  
  

Kelly McVicker is a food educator, writer, and owner of San Francisco-based McVicker Pickles. Her popular workshops on fermentation, home canning & other preservation skills help people discover the joys of preserving the best of the season and becoming more food-resilient in the process.

Kelly is a certified Master Food Preserver, and is currently pursuing a Master's degree in Gerontology, focusing on the intersection of food & healthy aging as a pathway for intergenerational support and healing.