Shrubs: Tasty Drinking Vinegars

Shrubs! Our newest obession. They’re sour and tangy with a touch of sweetness. Born out of the colonial times shrubs came out of the need for preservation using leftover fruit scraps or overripe fruit. By adding sugar, vinegar and time what seemed like the simplest of materials jammed into a jar ultimately became these amazing drinking vinegars. Remember how I mentioned the colonial times? Well during the colonial era the people were making shrubs and wanted to export them but, didn’t want to be taxed. So they would make the shrubs, put them in wooden barrels and bury them in the ocean until they could smuggle them. (Gotta love a good historical fun fact!) What we think is amazing about shrubs is the waste nothing approach and that they are good alone, mixed in seltzer, for a good mocktail or a good cocktail! Here’s our step by step for making your own tasty shrubs.

Pineapple Jalapeno Shrub

Ingredients:

1 cup fresh pineapple chunks

1 fresh jalapeño chopped

1 cup sugar or 1/2 cup honey

1 cup apple cider vinegar

Instructions:

Add your ingredients to a pan and bring to a boil.

Once boiling, lower heat to a simmer and cook for about 20 minutes.

While cooking the mixture mash it to release more juice from the fruit. Another option is to food process or put in the mixture into a vitamix.

Once the fruit becomes more of a pulp and the juices thicken, take off the stove and strain into a bottle or jar.

Let sit out in a cool dark place to ferment for 5-7 days (you can go longer)

Put in the fridge for up to two months

Use 2 tablespoons per drink with seltzer water or add vodka too for cocktail

Shio Koji

Shio Koji in short means “ Salt Koji.” You take koji, salt, and water and let it sit for around 10 days. What I find most interesting about the Shio Koji process is that salt actually kills the Aspergillus oryzae. Lucky for us, it’s enzymes remain and when you throw into the mix the carbohydrates and sugars that exist in grains and by creating the right fermentation environment you are able to grow some solid bacteria. What does this mean for us? We have this amazingly tasty, umami, bacterial goodness that we can use to create other fermentations or secondary fermentations.

Here’s a list of some of our favorite uses for Shio Koji:

• Shio Koji cured meat

• Shio koji in handmade pasta (a lovely trick we learned from Ourcookquest)

• Sauces & Marinades

• An alternative for soy sauce

• Alternative ways to make pickles

Here’s our recipe for Shio Koji :

2 cups koji

2 cups water

1/8 cup salt

Mix together well and move to a jar with a finger tight lid. Let it sit in a cool and dark place for 10-12 days. Every day you’ll want to stir or shake the mixture. When it’s complete you can opt to blend the mixture or leave it in it’s original state and then move it to the fridge. Shio Koji can be used for 6 month from the date of making — so make sure you date it.

Fermented Root Beer

One of our Winter favorites! We recommend hitting up any great herbal store or apothecary to grab the sassafras, sarsaparilla, and birch bark. We love to shop online at Mountain Rose Herbs, and locally here in NYC we like to shop at Flower Power, Anima Mundi Apothecary, or Radical Herbs.

A quick note to this recipe is that you will need to make a Ginger Bug for this recipe. The bug serves as a starter to start the inoculation process to allow the root beer to ferment.

GINGER BUG

Ingredients

• 2 tablespoons fresh, grated ginger

• 2 tablespoons cane sugar

• 2 tablespoons water

Instructions

1. Mix all 3 ingredients in a jar. Just toss them into the jar, put the lid on, and swirl it around to combine.

2. Each day for 5–7 days, add the same equal parts of your 3 ingredients to the mixture and swirl.

• 2 Tablespoons fresh, grated ginger

• 2 Tablespoons cane sugar

• 2 Tablespoons water
  

The Ginger Bugs are now ready to use for a variety of purposes. [You can also refer to Contraband Ferment’s Elderberry Soda recipe for one example].

FERMENTED ROOT BEER

Ingredients

• 1 gallon of water

• ½ cup dried sassafras bark

• ½ cup dried sarsaparilla root

• ½ cup dried birch bark

• 1 cinnamon stick

• 1 cup sugar

• ½ cup molasses

• ½–1 cup ginger bug

• 3 slices of fresh ginger root

Instructions

1. Combine the water and herbs in a pot and bring to a boil. Reduce the heat

and simmer for 20 minutes. Remove the pot from the heat and let the

sassafras tea come to room temperature.

2. Strain out the herbs and put the tea into a wide mouth gallon jar.

3. Stir in the sugar, molasses, ginger bug, and ginger slices, then cover the

jug with a piece of cheesecloth secured with a rubber band.

4. Put the jar in a quiet corner in your kitchen and let the root beer ferment.

Give it a vigorous stir once per day. It should start to bubble up within 3 to

4 days, then it’s ready to bottle.

5. Strain out the ginger pieces and transfer the root beer to flip top bottles

using a funnel, making sure to leave an inch or 2 of head space.

6. Let the bottles sit at room temperature to build up carbonation for at least

a week before drinking your root beer. Serve cold and enjoy!

Fermented Eggnog - Holiday Magic in a Bottle

The holidays are here and while I’m a little late in posting and starting this winter favorite, later is better than never! I have to admit I love the nostalgia and taste of a good eggnog, and what I don’t like is the aftermath of stomach upset that can sometimes come with it. This recipe is adapted from the Fermenters Club (www.fermentersclub.com) So, here is our favorite go to eggnog recipe both with dairy and without dairy (yes you can make it TWO ways!) and you can also have the option to add booze or no booze. It’s a holiday drink for everyone!

Fermented Eggnog (Dairy version)

Ingredients

• 12 large chicken eggs

• 2¼ cups sugar

• ¾ cups local honey

• 1 pint half-n-half

• 1 pint  milk kefir (For a dairy free version use coconut or almond kefir)

• 1 pint heavy cream

• 1 teaspoon nutmeg

• 1/2 teaspoon cinnamon

• 1/2 teaspoon ginger

• ¼ teaspoon fine sea salt

Instructions

1. Separate the yolks from the egg whites, and store/use the whites for another purpose.

2. Beat the yolks with the honey, sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid ribbon.

3. Combine kefir, cream and half-n-half and salt in a second bowl or pitcher and then slowly beat into the egg mixture.

4. Dispense mixture into glass bottles (three 750ml bottles e.g.) with screw caps or grolsch style swing top lids.

5. Place bottles in the refrigerator to cure for 1 to 4 weeks If you remember, turn the bottles every week. It will slowly thicken and build up pleasant carbonation as it cures.

6. Be careful when opening-- best to open slowly over the kitchen sink. Some pressure may have built up in the bottles.

7. Let it sit for up to hour until it warms back to room temperature and thickens. The texture will be better than the richest cappuccino you've ever had (i.e. YES this final step is worth waiting for!)

Boston Fermentation Festival 2018

See us here teaching at the 2018 Boston Fermentation Festival on Miso.

Miso Making with Cheryl Paswater In this short class we will cover the basic science behind making miso, why it is good for you and how to make it yourself. Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji.

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Miso. Tempeh. Natto. And other Tasty Ferments! Out on Pre-order

We’re pretty excited about this gem coming out in 2019! This is the third book by our good friends Kirsten & Christopher Shockey and we’re super excited that you find some of our Miso recipes in this gem! Get those orders in!

Berkshire Fermentation Festival Presenter Videos

What a lovely weekend at the Berkshire Fermentation Festival! This was our third year back teaching and we’re happy to announce that the videos from all the presenters are now up online for you to enjoy!

Catch our Miso Workshop along with presenters Sandor Katz, Adam Elabd, Amanda Feifer, Anne Yonetani, and Alana Chernila!!

CHECK IT OUT HERE!

From the 4th Annual Berkshire Fermentation Festival, Cheryl Paswater talks about making miso.

Misozuke (Asian Quick Pickles)

Miso Pickles (Misozuke)

** Adapted from Karen Solomon’s Book “Asian Pickles”

2/3 cup white or red miso
1 clove garlic, minced
2 tablespoons mirin
2 tablespoons dry sherry
1 teaspoon sea salt
½ tsp red chili flakes

Combine the miso, garlic, miring, and sherry in a bowl to make a thick paste.

Clean and slice vegetables to ¼-1/2” pieces. Vegetables that tend to be watery such as cucumbers, daikon, etc so should be lightly salted and left to drain their excess moisture for an hour; less watery vegetables such as carrots and other root veggies do not need to be pre salted. Pat vegetables dry before submerging them in the paste. Use ONLY the amount of vegetables that can be covered by a thick layer of paste. Let them sit out room temperature in a cool, dark space for 1 hour to 24 hours. Wipe off the miso mixture before eating.

Hoshigaki

Hoshigaki are a Japanese delicacy made by gently massaging persimmons while they air dry.
The persimmons used to make Hoshigaki are astringent varieties such as Hachiya. Ideally, choose fruit that still has part of the stem. We've used a couple different varieties of persimmons with nice success.

1) The first step is to cut the top off, while carefully leaving the stem that you will tie string to and they will hang from. And then use a knife of peeler to trim away the skins of the persimmon. Then attach the string and find a good place for your Hosigaki to hang. Broom handles work great for this, we've also used knitting needles, drumsticks and hangers to hang the Hoshigaki from.

2) The first week you just let the Hoshigaki hang and dry till they start to create a thin skin.  After a week has passed you begin to gently massage each persimmon every other day. Be careful not to break the skin.

3) As you keep massaging every other day the fructose in the fruit will begin to come to the surface. The "bloom" begins to appear...it looks like powdered sugar on your persimmons. Keep massaging until the persimmons are more like a dried fruit, changing into a darker color with the bloom, and then enjoy!

Hoshigaki

Cranberry Bean with Red Chili, Garlic, and Leek Miso

Ingredients: (makes 1 quart) 

1.5 cups dry cranberry beans

1.5 cups dried koji

2 cloves minced garlic cloves

¼ cup chopped leeks

1 strip chopped seaweed (dulse, kombu, or other)

1-2 tsp red chili flakes (pending on your desired heat level)

4 tbs sea salt

Directions:

1. Soak beans overnight (we usually soak for 8 hours)

2. Drain the soaking water and move beans to stock pot and cover with fresh water and cook on medium until al’dente. Other options for cooking beans would be to use a pressure cooker or Instapot.

3. Drain the beans, saving the bean liquid from cooking.

4. Once the bean juice has cooled put your koji in a bowl and add enough bean juice to moisten the koji. You will likely have to add more liquid once the first bit is soaked up. You want it to be wet enough that the koji feels well hydrated.

5. In a separate bowl, take all of your strained beans and start mashing the beans being sure to break the hulls on each bean.

6. Once your beans are mashed combine the bean and koji mixtures into one bowl and start mixing. Next add the leeks, red chili flakes, seaweed, and 3 tbs sea salt.

7. Stir everything together well. It should be a toothpaste like consistency and put it aside.

8. Take your jar and using bean juice or water rinse the inside of the jar making sure to well coat all of the sides of the jar and then sprinkle with the last tablespoon of salt making sure to coat all the sides and the bottom of the jar.

9. Spoon the miso mixture into your jar doing your best to well pack the jar getting out as many air bubbles as possible.

10. Salt the top of the miso well and then add a small piece of wax paper that is the size of the diameter of your jar on top of the salt layer. This will help with any potential mold growth. You have the option to add a weight if you choose, I tend not to with smaller jars and like to add a plate or other weight on bigger batches of miso.

11. Put a lid on your miso, and then label and date it. Store in a cool dark place away from direct sunlight. We like to keep ours under our bed!

12. We like to start our miso in the winter and let it ferment for atleast 10 months (making it a one year miso in miso years)

13. When you are ready to harvest your miso, open it up and take off the weight if you have one and wax paper. Then scrape the top surface of the miso till you get to something that looks nice and rich in color.

14. From here you have a couple options: 1) You can strain off the tamari (liquid pooling in the top of the miso) and save for later use as a flavoring agent. And then you can use the miso in it’s chunky form or take it and food process it into a paste. 2) You can mix it up well and eat it as is.

15. Move it to the fridge and enjoy for months and years to come!

Fermented Cranberries in Honey

Winter fermentation life can be so different that the bounty that comes in late Spring and runs through late Fall. One of our favorites is Cranberries. I know most of us associate them with cranberry sauce but, we like this spin on these amazing potent berries.

INGREDIENTS: (Makes 1 quart)

4 cups Raw Cranberries

4-5 cups Honey

1" inch Ginger Root

Take your cranberries and give them a rinse under water and then you can either lightly food process them or leave them whole and prick each berry with a knife or fork. We like the later option for this process.

Put your cranberries in a clean jar with the ginger root cut into think slices. Pour honey over the top of the cranberries until you just cover them. Make sure to leave at least 2" of space in the top of the jar to allow for gases and also for the liquid that will be released from the cranberries as the honey ferments them.

We like to let them sit for 5-7 days, periodically giving the jar a little shake. And then enjoy! We like to add this to cocktails, into salads cut with vinegar and other vegetables, and more!

Blackberry Wine

Wine. That tasty beverage has captured us. Obsessed is more like it. This winter we've thrown ourselves head first into the world of wine making and we're loving it! Combine fruit, sugar, water and yeast and through a little magic and thinking you too can make your own wines.

We just made a nice Blackberry Wine that we are going to let sit a little longer this winter after we ciphon it and we can't wait to drink it!  Makes 1 gallon

Ingredients:

3 pints blackberries

2 cups sugar

Water

1 packet of Lalvin D47 yeast

Instructions:

Take your blackberries and heat them up in in pan with some water to get them soft. We heated ours for about 5 minutes. Set the aside and let them cool. Once you sterilize your jars or carboys with Sani Star  and then fill 1/3 of the way with water. Add sugar and shake. Once your berries have cooled I like to pour the liquid through a mesh strainer and then take a spoon and press the berries through. Alternatively you could take the mixture and run it through a blender or food processor. Add the puree to the container and then your yeast and top off with water. Only fill to the bend in your jar leaving enough space. Shake well and then add a airlock. Label and date your wine and put it in a cool dark place to ferment.

Cinnamon Fig Shrub

Shrubs! We first fell in love with shrubs on a trip to Portland, Oregon when we hit up the coffeeshop Barista and they had an amazing Fig Shrub based Espresso drink with some other magic mixed in. It was absolutely amazing and when when we got home we started making these easy and tasty drink mixers. We like them in bourbon, gin, seltzer, and more!

This is our Cinnamon Fig Shrub that we recently made after being asked by our friends Thomasin and Alex to make a drink mixer for their upcoming wedding. They wanted something that people could take away as a gift and that would be a nice mixer....so Cinnamon Fig Shrub it was! We love this delightful fall mixer and we think you will too! Note: if you save all those ends and tips you can use them to make a nice Fruit Scrap Vinegar which is what we did!

Cinnamon Fig Shrub

Ingredients:
Fresh Figs
Sugar
Raw Apple Cider Vinegar
Water
Cinnamon Stick (optional)

Directions:

    - Add equal parts of sugar and water to a saucepan, and heat and stir until the sugar dissolves.
    - Add figs and simmer until the fruit's juice blends well into the syrup.
    - Let it rest till it cools
    - Add vinegar to the syrup in a large (ideally glass) container
    - Cover with a lid or airlock and let ferment for 5-10 days
    - Filter your shrub through a strainer and enjoy!

Fermented Apple Pear Sauce

When I was a kid at basically every dinner there would be either applesauce or apple butter on the table. The apple butter usually came from the Amish farm or the local apple farm, and the applesauce...well, Mott's was what we had.

Thinking about my love of applesauce and over the years of hauling home a huge CSA loot of apples and pears I started making a slow cooker Apple Pear Sauce somewhere around September. Always the maker and always the person wanting to re-invent things I decided that this year we would do a few batches of Fermented Apple Pear Sauce to add to our fall goodies...promptly followed by Apple Cider Vinegar, Hard Cider, Cyszar, and a fall Apple Kraut.

Here's our recipe for our Fermented Apple Pear Sauce. Hope you enjoy it as much as we have!

Ingredients:

• 5 medium apples and 2-3 medium pears
• 2 Tbsp. water kefir
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1 tsp. vanilla extract
• pinch of salt

Instructions:

1. Chop apples and pears into chunks. Optional is to peel them -- we like them with peels on with the cores removed. Throw them into a food processor and blend until you get your desired consistency.
2. Mix in water kefir, ginger, vanilla, cinnamon, and salt.
3. Transfer to a quart jar, leave room for the ferment to do it's thing, we suggest 1 inch (or at the curve of the jar).
4. Cover the jar with a cloth, lid, airlock, pickle pipe, or whatever method of your choosing.
5. Ferment for 1-3 days until you reach a flavor and texture that you like. We suggest tasting it daily to see how the flavor profile changes daily. It's really the best way to learn how you like your ferments! Once you like the flavor, put a lid on the jar, and store in the fridge. We suggest eating within 1-2 months. 

Pistachio Miso

One of my favorite things about winter is teaching Miso Workshops. We only teach Miso making in the winter since Miso is traditionally started in the winter months, so when it was time to start amping up for our winter workshops at the Brooklyn Botanic Gardens and Enlightenment Wines we went and started digging through our Miso stash to see what we wanted to share with our students. If you got a chance to make it to the NYC Fermentation Festival then you likely got to test out some of our Miso's there as well. From our Chickpea Leek Kelp Miso, Blackbean Miso, to our Cashew Miso we've been all about Miso this winter so we wanted to share one of our favorite recipes of late with you. We've be playing with nuts and seeds a lot lately and Pistachio Miso has become one of our favorites. A quick and easy ferment, guaranteed to be a nice accoutrement to any meal.

Here's our recipe:

1 cup Raw unsalted pistachios

1/2 cup Koji (rice or barley koji)

Sea salt

Instructions:

Soak the pistachios for 2-4 hours. Drain the excess liquid. Soak the koji in a few tablespoons of water while you prep the nuts and blender.

In a blender combine the soaked pistachios with the koji and 1 tbs of sea salt and blend into a paste. You will likely have to add a little filtered water while you blend. You ultimately want it to be a toothpaste consistency.

Take a wide mouth jar and pour the mixture into the jar, leaving room at the top, put on a lid and let sit for 2-4 days in a cool dark place.

We like to use this miso as a spread on baked fish, toast, as a soup, in salad dressings and more. We hope you enjoy it as much as we do!

Fermentation and the Human Microbiome Resource List

The First Annual NYC Fermentation Festival was a couple weekends ago here in Brooklyn, NY. It was a fantastic turnout and filled with amazing vendors, workshops, and more! Erin Cramm and I taught on Fermentation and the Human Microbiome this year at the festival and we wanted to share out list of favorite reads and more on this topic with you. So here are our picks and we hope you get a chance to enjoy them as much as we have!

Erin’s List:

I Contain Multitudes - Ed Yong

Food Rules - Michael Pollan

Gut - Giulia Enders

The Human Super-Organism - Dr. Rodney Dietert

Brainmaker - Dr. David Perlmutter

This is Your Brain on Parasites - Kathleen McAuliffe

The Gene - Siddhartha Mukherjee

Cheryl’s List:

The Art of Fermentation - Sandor Katz

Wild Fermentation - Sandor Katz

The Good Gut - Justin Sonnenburg

The Symbiont Factor - Dr. Richard Matthews

Cooked (Book & Netflix Series) - Michael Pollan

An Epidemic of Absence - Moses Velasques-Manoff

Missing Microbes - Dr. Martin J. Blaser

Check out the latest from us! The Art of Secondary Fermentation for Edible Brooklyn!

Wondering how to flavor your kombucha? Want to know how it's ready? Check out our recent article written by our Chief Fermentationist, Cheryl Paswater for Edible Brooklyn! Also, you can find us in February's Drink's Issue of Edible Brooklyn with a look inside our home fermentation station and more!

https://www.ediblebrooklyn.com/2017/secondary-kombucha-fermentation/

Fermented Nut Cheeses

Fermented Nut Cheeses

Ingredients:

- 2 cups raw nuts of your choice (Almonds, Cashews, Brazil, Macadamia, etc). This will make    2 cups of nut cheese.

- 1 cup Rejuvelac, water kefir, probiotic capsules (crack open two capsules),    brine from a previous ferments, even kvass works.

Soak your nuts:

Nuts are best soaked or partially sprouted because they contain enzyme inhibitors that can strain the digestive tract when consumed in excess. Soaking your nuts makes them easier to digest and their nutrients more readily available. To soak your nuts leave them overnight in salt water, then dry them in a warm oven or dehydrator. Salt activates enzymes that neutralize enzyme inhibitors. You can also soak them in just water and it will still help break down the nuts. Note: Make sure you are always using raw nuts.

Cashews should be soaked no longer than 6 hrs. And all other nuts can be soaked overnight. Once soaked you can blanch the nuts for 3-5 minutes and then the peels should slide right off the nuts. You can skip this step with cashews as they do not have skins. This helps get rid of the bitter taste the skins have but also makes a better consistency cheese.

Mix ingredients:

Blend all the ingredients together in a high-speed blender and continue to mix until smooth. Add more of your liquid if necessary to form a smooth, creamy texture.

Strain & Ferment:

Pour into a nut milk bag or cheesecloth-lined strainer. (Paint strainer bags make great nut bags and can be easily found online or at your local hardware store). Allow to strain for 24-48 hours. You can hang the nut bag over a bowl or place it in a colander with a weight on top. This will apply pressure and push out the excess liquid over the process time. The longer it sits the more tart your nut cheese will be, so feel free to give it a little taste along the way to suit your pallet. Additionally, you could wrap the nut cheese bag around a wooden spoon and find a place to hang it from to allow it to strain.

After 24-48 hours, remove your cheese from the nut bag or cheese cloth. I like to add lemon juice, nutritional yeast, and salt for a very basic cheese. I also to create different flavors of cheese like a Almond Dill cheese where I add lemon zest, fresh dill, and use a almond base. You can add garlic, cumin, roll the cheese in dill or peppercorns. The sky is the limit! Store in the fridge for several weeks and enjoy!

Walnut Ridge: A week with Sandor Katz

Back in November Sandor Katz came to NYC for an event hosted by Just Food. While he was here he invited me to come to Walnut Ridge in the spring. I'd heard a lot about Walnut Ridge (Sandor's school off the grid in the mountains of Tenneseee), I had friends who attended and most anyone deeply into the fermentation world has heard something about Walnut Ridge at some point or another. I was honored to be invited so, when the application process came up for the spring, I emailed Sandor and he told me I still had to apply, I immediately got my application in and started an adventure deep into my dreamy, over imaginative, and always project-minded brain thinking about what a week with Sandor would look like.

I knew it would be amazing. I knew I would meet amazing people. I knew I would learn a ton.

There is something to be said about going into something know that it's going to be amazing without a doubt. And a week spent at Walnut Ridge was nothing but all of those things, plus some and then some more and then some more. Where do I even begin? The short version would be that Walnut Ridge is magical.

The longer version would be that Walnut Ridge is a magical 1820's cabin with an amazing kitchen -- complete with a couch (my personal favorite feature), embodied by an amazing mentor, and filled with the most stellar group of people. I truly couldn't not of been paired with a more fantastic group of people! Something happens when you are thrown into the woods, into a communal situation, where you are camping, and are going to ferment a ridiculous amount of food. Shared meals, shared clean up, shared making, shared ideas, a teacher who is fully giving of his knowledge, and a space where creativity and bacteria reign. There is no way to talk about this experience other than to say it more than exceeded anything I could of wanted. We covered 57 ferments in 5 days, bacteria bands were born, friendships kindled, documentaries made, bacteria samples taken and sent back to the American Gut Project, explorations, adventures, and copius amounts of food were consumed. And two weeks after leaving I am still reeling from the experience -- one of the best weeks of my life. Dreams of doogh, and rice beer, and zakvass, miso, and homemade koji -- dreams of bottling homemade wine and making anything and everything you could want. And let me not forget to mention that Sandor is one of the most generous, caring, interested, and giving teachers I have ever worked with.

Ferment! Ferment!

Over the weekend was one of our favorite days for the year! The annual Ferment! Ferment! event in Brooklyn hosted and organized by the amazing Zack Schulman. Ferment! Ferment! is a celebration of all things fermented, for the beginner and the experienced fermenter, and nerds unite!  And you better like to eat because when you walk in and see the rows of tables of everyone's homemade concoctions it's impossible to leave without sampling everything!

There was another fantastic turn out this year and four amazing workshops put on by some fantastic fermenters: Sauerkraut with Angela Davis, Fermented Nut Cheeses with our very own Cheryl Paswater, Sour Beers with James Kinnie, and Kefir based drinks with Ken Fornotoro. There was a great crowd and great food -- so many highlights from Tempeh Pigs in a Blanket with Fermented Ketchup, Dosa, Fermented Cookies, Beer, Kimichi's, Herbal Kombucha's, and more. An event guaranteed to leave your gut and microbiome in a happy place.

Thank you to everyone who came out and makes this community such a special one because that's the thing that makes Ferment! Ferment! so amazing. Gathering our amazingly interesting and creative community together in the name of fermentation. Ferment ALL the things!!