Seacoast Eat Local

Recently, our CSA share included several heads of cabbage, perfect for experimenting with lacto-fermentation — a traditional method of preserving food that is both low-energy and low-tech. However, if, like me, you’re interested in lacto-fermentation but don’t know where to start, several hands-on workshops are being offered this Fall.

This past weekend I was able to attend one such workshop, “Fermenting for Deliciously Preserved Foods”, sponsored by Portland Maine Permaculture Partners as part of their commitment to skill-building and -sharing. It took place at the Community Supported Kitchen in the Portland Public Market House, and was taught with infectious enthusiasm by Alison LePage, a nutritional therapist and practicing locavore. The class covered how the process works, with a focus on in-jar fermentation using whey as a culture. We sampled a variety of foods fermented by Alison, and, as a group, we prepared two different lacto-fermented recipes. At the end, we were able to take home finished jars of fermented salsa and fermented cucumber pickles.

Alison has a series of additional lacto-fermentation workshops scheduled:

• Thursday, September 3, 6pm-9pm – Salsa

• Thursday, September 17, 6pm-9pm – Kimchi (if you prefer, you can make plain sauerkraut)

• Thursday, October 1, 6pm-9pm – Gingered Carrots

Also, as previously mentioned here at Seacoast Eat Local, the series of preserving workshops sponsored by the New Eden Collaborative in Newbury includes one on making lacto-fermented sauerkraut, September 9th. For more information: www.firstparishof newbury.org

Whether you’d like to experiment on your own or just learn more about the process, the following books are recommended: ”Nourishing Traditions” by Sally Fallon, ”Wild Fermentation” by Sandor Ellix Katz, and ”Preserving Food without Freezing or Canning” by The Gardeners & Farmers of Terre Vivante. If you know of other lacto-fermentation classes being offered, please leave a comment.