I teach creative kraut and kimchi making, starting with the basics and encouraging a sense of empowerment towards developing a personal practice at home. Fermenting is easy and I present what I know as simple, sharable and doable! That’s one of my fundamental premises, and as we taste delicious samples, we learn how to make similar ferments with what’s available, seasonally, to buy and to harvest from our own gardens. I also focus on using things up, not wasting, and feeling inspired by food gluts and food “waste, “ as well as easy to find weeds. Fermenting vegetables is an ancient food skill in renaissance as a modern kitchen art.
Annie has blogged at Kitchencounterculture121.wordpress.com for many years trying to relate food, cooking, politics and ecology.