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REPLAY of Thursday's Kirsten Shockey tutorial now available
A big thank you to Kirsten K. Shockey for joining us inside The
Fermentation Hub yesterday for our Intentional Ingredients tutorial
ONIONS: from humble to hero.What began as a tutorial on fermenting onions became a much wider and
fascinating conversation about fermentation.Highlights included:
• Why onions behave differently from cabbage during fermentation
• When to use dry fermentation vs brine fermentation for the onion family
• The idea of single-ingredient ferments when you have a surplus of produce
• A thoughtful discussion on harnessing ambient microbes, starter cultures and unusual ingredientsI’ve added captions and timestamps so you can easily jump to the sections most relevant to you.
https://thefermentationhub.com/onions-as-hero/
(link also on the ‘This Month’ page)PLUS: Kirsten has kindly offered to answer any questions that arise from the session.
If anything sparked your curiosity while watching, drop your questions below or use the comments section below the video tutorial.celine-lecomte7 Comments-
I’d love to watch it but I can’t get access to it because “this is a private video”. I suspect it is because it is not in the Pro hub?! Can you fix it?
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@celine-lecomte I’m so sorry. All sorted now.
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@admin many thanks! 🤩
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would you be planning in the future to make the full transcript available? or an audio (without video) we could listen podcast-like? For some reason the video is painful to watch – maybe my too slow internet connection? but usually I dont have any issues – and it is such a pity! Thank you tp all the team, and Kirsten obviously, for sharing all this with us!
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@celine-lecomte We did have some intermittent connection issues on Kirsten’s end, I’m afraid. It actually affected the sound more than the video 😢 – one of the risks with live events.
I’ve added captions to help fill in some of the gaps, but I can absolutely look at providing a full transcript as well, if that would be useful. It would tie in nicely with the timestamps so you can easily navigate it.
An audio-only version is a great shout too – I’ll explore that as an option for future tutorials👍
Thanks so much for your patience, and I’m really glad you’re finding it valuable despite the hiccups.
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a question: Kirsten talks briefly about adding dried fruits to the ferment to – if I understand well – creating quickly some acidity, because sugars from dried fruits are simpler carbs than carbs from the veggie itself, thus easily available to the Lb. The aim would be to add complexity of flavours, with a sweet note. I understand this for a short ferment (I call 2 weeks “short”), but how would the taste evolve after 3 to 6 months?
More sugar => more acidity, right?
I’m curious about her experience.
I’m thinking fermented red onion “chutney” with raisins.-
@celine-lecomte Here’s Kirsten’s reply:
Adding fruit is a great way to actually retain some sweetness. You are correct that adding sugar does add more acid, however, even though the fruit sugar is simple it is somehow “locked up” a bit in the dried fruit. It doesn’t match the science per se but in my decades of experience most dried fruit will hold some sweetness for months, even years, after the initial fermentation.
These are all stored in the refrigerator but it seems to hold. Raisins, dried cranberries, golden berries, dried apples or pears, even dates all seem to retain some of the more jammy texture and a bit of sweetness.
Have fun playing around with it.
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