Give Me Fermentation, or Give Me Death!
Teacher: Anastasia Kolobrodova, international broadcasting professional
Facilitator: Victoria Rocha
What was the weirdest thing you learned? I like how in talking about the fermentation of kombucha, the big mushroom where the bacteria lives to facilitate the fermentation is referred to as the “mother.” It’s hard for me to narrow down everything that was weird and interesting because it was all fascinating!
What did you learn that you can put into practice immediately? We made our own fermented vegetables at the class! You should include tea or bay leaves to keep pickles crunchy. Also, you have to “burp” my veggies for the next 3-5 days, which means just opening the cap slightly to release built up gas. You don’t want your veggies to explode!
What can people read/watch for more information on this topic? Anastasia used an amazing book and also recommended the article that was published today in Scoutmob about a local kombucha producer. The name of the book is “The Art of Fermentation” by Sandor Katz.
Are there any groups dedicated to this topic in the area? Anastasia used all local vendors for the yogurt, kombucha, kimchi, and beer tastings, which were delicious. Also, several students expressed interest in teaching classes on some items that they’ve made at home before including yogurt, komucha, and beer. So look out, there may be more fermentation-based KCDC classes in the future!