Coordinator: Howard Price

ALL THINGS FERMENTED

The group is for members who want to explore and improve their skills/knowledge of all aspects of fermentation. We will be exploring and improving your skills/knowledge around all aspects of fermentation i.e. Kombucha, Kefir, Fermented Vegetables, Sourdough Bread, All Grain Beer, and Country Fruit Wines. 

We now meet on the third Friday of the month at my home at 2pm, although we’ve missed several meetings over the summer due to clashes with other events and groups. The membership has remained fairly steady at about 10 members with some losses and some gains. So, we still have room for a couple more.

Over the year we have had members following up individual projects and bringing the results to the meeting for discussion and, often, tasting. Whilst others are getting to grips with some basic techniques with help from the group. We have had the pleasure of sampling the results of several of the members’ efforts. These have included: various flavours of Kombucha, various types of Sourdough Breads, Sauerkraut, Kimchi, Fermented Mushrooms, Miso, Fermented Oats and even Fermented Ketchup.

I have been keen to encourage use of seasonal abundances. So far we have had Fermented Rhubarb, Apple Cider Vinegar and Fermented Green Tomatoes. Hopefully we can continue the voyage of exploration and experimentation in the new year.