Fermentation is a heritage that belongs to everyone;
a skill that belongs to the creative commons.
Cooks have been fermenting foods for centuries. A foundational understanding of the science of preservation method supports individual creativity and the expression of culture.
In this blog I have shared methods and recipes for how to create fermented foods. With simple tools and readily available ingredients you can create exceptional elixirs to take your cooking to the next level. I encourage anyone interested to give fermentation a try and contact us if you have questions or need support.
If you would like to gather with a community of foodie friends and eco-conscientious comrades:
Join us Saturday, December 14, 2019
1:00 PM – 3:30 PM HST
In this hands-on participation class, we will cover the fundamentals of wild-fermentation and share how to create a pro-biotic Hawaiian hot pepper sauce.
Then you'll learn the science and process of how natural vinegar is brewed by utilizing timeless methods and organic fruit from the island.
All participants receive:
Two 5-ounce bottles of raw fruit vinegar
Two 5-ounce bottles of pro-biotic Hawaiian hot sauce
Eco-friendly gift wrap and decoration supplies for wrapping the gift set
Methods and directions for wild fermenting at home
Methods and directions for brewing vinegar at home
Access to a private fermentation community group on Facebook for support, troubleshooting, and sharing recipes
To reserve your spot in class, register here: