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Ayurveda & Fermentation
Don’t forget that today we are joined by Dr Tejas Sameer who will talk through how to incorporate Ayurveda into your fermentation practise. She’ll be sharing a recipe for a pineapple salsa that has been designed to aid your body as we move from Spring in Summer.
It’s live today at: 6am PT, 9am ET, 2pm GMT, 3pm CET
HERE’S THE LINK TO JOIN…
celine-lecomte and R Waugh4 Comments-
Am I able to catch up with this later. I have to go to a funeral this afternoon and can’t attend the zoom meeting.
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Looking forward to the replay ! 😃
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Ayurveda & Fermentation
Don’t forget that today we are joined by Dr Tejas Sameer who will talk through how to incorporate Ayurveda into your fermentation practise. She’ll be sharing a recipe for a pineapple salsa that has been designed to aid your body as we move from Spring in Summer.
It’s live today at: 6am PT, 9am ET, 2pm GMT, 3pm CET
HERE’S THE LINK TO JOIN…
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kraut mobs vs paid workshops
This is something that’s been on my mind a lot. I’m still figuring out how to articulate it, so I’ll just lay it out as clearly as I can.
Many of us (if not all?!) fermenters work from passion and enthusiasm, which is a gift—but it also creates its own challenges.
Right now, I focus on in-person workshops about fermented vegetables. I also sell…
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Hi Celine
I’d love to hear what other members think about this but one of the things I was hoping to achieve through the Kraut Mobs initiative was that they would be a ‘gateway’ for members to reach new audiences and, afterwards, ‘upsell’ other workshops to participants from the Kraut Mobs, who had caught the fermentation bug.
Our local Kraut Mob…
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Just to let you know that I got my 5* Food Hygiene Rating. I have gone through hoops re. the fermentation part of my business. A lot of it I think due to the fact that the inspector was dealing with an unfamiliar area. I still need to sort out the documentation of some processes. Also, he is going to arrange in a few moths to have their labs…
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This is such great news. Well done. I know you out a lot of work and research into getting it right – so the hard work paid off.
Brilliant that they are paying for lab tests too (mine here in Torridge did – but I know in other areas they have to fund the lab tests themselves) -
congrats!!!!
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fresh garlic - any cool name ideas?
I could pick up some fresh garlic so I got to work! 40 (small) heads, yielding to about 1300g greens and 550g “white”. I chopped the greens by hand then pulse in a food processor. The white parts were whizzed in the food processor. I added the juice of 2 lemons, a few tsp of powdered rosemary and a bit of ground cumin.
It took me 4 hours…
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This sound absolutely delicious. Did your hands go weird and sticky too?
Names – Green Goddess is great 😍
What about All The Allium?
I remember going to a restaurant once called The Stinking Rose – it was in San Francisco and the menu was dedicated to the love of garlic! So I wonder if there’s something there – Stinking Good (maybe as a tag-…
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TOMORROW! Pratap from That Hungry Chef
TOMORROW!
How to Host a Ferment Forward Supper Club
Thursday May 14th
(11 am PT, 2 pm ET, 6pm GMT, 7pm CET),A reminder that we’ll be joined by the talented chef and brilliant raconteur Pratap Chahal of @thathungrychef LIVE tomorrow in The Pro Hub to talk about how to run a ferment forward supper
club.This is a rare opportunity to get behind the…
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yes! for once I will be able to attend live!
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Yay – it will be fab to see you there if you can make it
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jars and labels -practical questions
Hello all, I am small home producer in North Devon. I have recently launched ‘cultured club’ after having to change what I do due to a recent hand inury which meant that I can no longer manage cooking in commercial volumes. My aim is to keep a small fermentation business going and build a subsciption, plus an occasional farmers market etc.…
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Hi Karen
I found that my local suppliers were really keen on the glass return scheme so it’s definitely worth exploring. I gave a 25p refund for each jar returned. The only down side is that not everyone will clean them first (or have different ideas about ‘clean’) but I agreed with my EHO that I would do a ‘clean’ cycle with jars in the… -
Hi! I am based in the Netherlands so not everything will be applicable to you. My production is very limited and I want to keep it this way – I sell at markets to “show my face” and promote my workshops. Therefore I have accepted the high costs of the jars. As you can see on the pic, I sell in Fido-type jars, these are the original pots in which…
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pH meter
Could anyone recommend a pH-meter to control the acidity of krauts and (fermented) pickles? Something reliable obviously, easy to calibrate and to use in my mini at-home fermentary. It wont be used everyday, but once in a while to control a batch. Hopefully is a budget of 200€ enough.
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I used Dr Meter – it was about £90 and lasted 2 years – it comes with all the pH solutions and I was also able to buy a replacement probe for about £40 when it stopped working. Very reliable but did need calibrating every week or so (takes less than 10 mins)
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Hi Celine, I bought a cheapish probe type one from Amazon and it has been adequate. It had some good reviews. I think it was around £45. GIDIGI pH…
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Hello my precious
I don’t know if you can see, but there’s a tiny bit of tamari at the top of my wild garlic miso (it’s kind of hidden my the screw marks on my jar). Tamari is basically soy sauce but without the soy. It’s just a wee bonus on top of a jar of tasty miso (not quite ready yet).
What to do if you get a liquid on top of your miso:
1. Decant it off and…
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I havent got into miso yet – I know, I know …
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Kraut Mobs
Just checking in to see if anyone has managed to set up their own Kraut Mobs for June (or beyond).
Please shout or message if you have any questions or need support with the templates.Please also see the previous post by member @cheyanne-rico who generously shared their own experience of running something similar back in February.
I’m excited to…
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