I’m happy to share the good news that this week I’ll be putting on another fermentation workshop. This time I’ve teamed up with my good friend, Joel Solish of Death Row Meals and with a new site called Uniiverse. We’ve added a charitable, Movember-themed component that is explained on the event page:
MOTOFO: This event is part of MOvember TOronto FOod week – a week of unique food experiences brought to you by DeathRowMeals and Uniiverse, to raise funds for Movemeber. Check out other MOTOFO events on my profile. All proceeds will be donated to Movember.
Also from the event page here’s the description of what I’ll cover during the ninety-minute session:
David (of foodwithlegs dot com) will give a hands-on demonstration of the process that converts raw ingredients into some of the world’s most delicious foods. Kimchi, traditional kosher dill pickles, and classic sourdough bread all depend on wild fermentation. As well as the separate processes David will take a look at the easy-to-find ingredients and simple equipment (what’s good, better, and best?) that you need for fermenting on a small scale, at home. (more…)
It’s hard for me to believe that this will be my third year attending and covering Savour Stratford. In 2010 pork belly on steamed buns was still a novel idea, at least outside of actual David Chang restaurants, and the most popular food truck was selling apple beignets. Last year, I sat in on more of the Saturday events and through workshops on wine, beer, whisky, and charcuterie got a better sense of how much the festival has grown to become a full-weekend event. As usual, the Grand Tasting (and especially the Perth Pork Products table) was a highlight. There are some significant changes in the cards for this year’s festival. (more…)
Anyone who has stopped by this space over the past few summers knows that I’m a fermented pickle guy. I like my cucumbers to have that mellow hum of lactic acid, the twin funk of garlic and dill, and a salty bass line. This year I got a full bushel of cucumbers for pickles and have been convinced to split a quarter of them off for bread and butter pickles. (more…)
The purple-hued pickles are at about the halfway point when this was taken.
I’m fascinated by the idea of preserving food by wild fermentation so I decided to give pickled turnips a shot. Most natural pickling calendars start in early August when the cucumbers come in and then really pick up steam through September when the rush is on to make kimchi and sauerkraut from the year’s cabbage and radish crop.
(The quick review: vegetables–whole or cut–are submerged in a salty brine and kept at room temperature. Over the course of days to a few weeks the lactobacilli from the air, water in the brine, or the vegetables themselves consume the sugar in the vegetables and convert it to lactic acid. The salt in the brine and the this acid both protect the vegetables from spoiling and make them much more delicious.) (more…)