Fermentation Fever

I’ve been working for the student organization -FH King Students For Sustainable Agriculture for a year and a half and lived at a large cooperative house last year and as a result of both experiences have gotten interested in fermentation.  FH King has gotten me excited about growing food and preserving it in creative ways.  I see the way FH King works as a model of sustainability in that it creates a cycles that starts with growing food which leads to preserving food which leads to sharing food which leads to composting food.  Along the way I think one can cultivates community, revives traditions, exchanging ideas and following your food’s roots.

I have been experimenting with Sandor Katz’s “Wild Fermentation” with sourdough starters for yeast breads, kimchi, kombucha, kefir and more.  I have also been fermenting various vegetables with various herbs and spices and garlic that may be going bad as a way to use them quickly and transform their flavors into something new and exciting.  I have learned a lot about fermentation through dialogue with others and through workshops with FH King.  The former program director led a workshop on fermentation and kombucha making.  From there, some of us left with scobys and those who didn’t left with new knowledge and connections with people who could eventually share their new scoby with for brewing kombucha.  This is representative of the s