Ferment Workshop Report

Eveline Mueller, a nutritionist and skillfull kitchen elf, gave an outstanding demonstration on how to make fermented foods at Parsley Farm on Sunday. We learned how to make kefir, whey, sauerkraut, ginger - lemon - hibiscus soda and fruit kimchi. Eveline shared many samples, insights and techniques for how to use food as medicine, and she discussed how having a direct relationship with live food can be a basis for a healthy body and culture at large.

Sandor Katz, the author of Wild Fermentation, writes, "I have no greater healing skill to share than simple techniques for the fermentation of vegetables. Sauerkraut, kimchi, and pickles will not cure every ailment, but they will contribute to overall well-being. Whether you are the healthiest person in the world, are facing a life threatening health crisis, are living with a chronic disease, or are just like everyone else, live-culture (unpasteurized) fermented foods improve digestion, absorption of nutrients (especially minerals), and immune function. Fermenting vegetables perserves them with their nutrients intact, "predigests" those nutrients into more accessible micronutrients, both vitamins and obscure micronutrients only just beginning to be identified and understood."

At the end of the workshop, the participants said they felt good. Eveline was pleased, she accomplished her mission. She made the point that when we look at and prepare food, their intrinsic qualities should excite us because that's what gets our gastric juices going. In my own ferment after the workshop, I set to work on making the ginger-lemon-hibiscus drink and spicing up my sauerkraut. Today I can report that both are stunning additions to my home cuisine. I think my next ferment will be turnips and rutabagas. We'll look forward to more workshops from Eveline Meuller at Parsley farm.