Engage Green: Preserve the Harvest with Fermentation

You rock, Chef Richard! Thanks for sharing your passion for fermenting and good, whole food

You rock, Chef Richard! Thanks for sharing your passion for fermenting and good, whole food

It's true- you can make the bounty of the summer harvest last all winter long!
The simple practice of fermentation is a lost art that has received much positive momentum recently, and rightfully so! Fermentation makes nutrients available, enhances flavor, and preserves food without the need of modern amendments.. plus it's a ton of fun! 

Chef Richard dished the basics on making kraut and all it's tasty vegetable-based derivatives while a fine crowd of ferment-folks gathered round to hear. While the cabbage + carrot mixture settled in its lovely natural salt brine, we tasted original tempeh and kraut cuisine from Kindy and sampled homebrewed "shrubs" by Cassie Sullivan.

Thanks to our volunteer instructors Chef Richard of Green Door Gourmet, Kindy of The Chic Pea Catering Company, and Cassie Sullivan, the shrub-making queen, plus the work of Sandor Katz and other fermenting fiends working hard to promote this long-lost art and science. Thanks also to our partners at Team Green Adventures and the Nashville Farmers' Market for donating space and coordination efforts.

Thanks lastly to everyone who came eager to learn. Fermenting foods at home takes you one step closer to achieving a self-sufficient and sustainable lifestyle.

If you would like to receive more information or receive access to the recipes used, please email connect@urbangreenlab.org

Happy fermenting!

Matt of Team Green and Eileen of Urban Green Lab show their Engage Green pride!

Matt of Team Green and Eileen of Urban Green Lab show their Engage Green pride!