I'll admit, fermented vegetables used to be one of the last things that would make me say, "oooOOooo, that sounds good." But, I was thiiiiis close to buying Wild Fermentation from a bookstore in Wicker Park while we were in Chicago last weekend, because my interest in all things fermented has been rising since I've realized the potential for creativity (which is what I'm all about). I'm kicking myself a little now because I've been recently re-inspired to go deeper into the fermented abyss after attending a fermentation workshop led by a friend from the farm.Tantre Farm, where I worked last growing season, has been the birthplace of many great things, including The Brinery, a business started by David Klingenberger, specializing in fermented vegetables produced using the process of lactofermentation, as outlined in Wild Fermentation, along with how to make kombucha, miso, beer, sourdough starter etc. Through my position at the co-op, I was able to help facilitate a workshop lead by David and took some photos during the class.
People came. People learned. People brined. And it was good.
