WELCOME!
Healthy Roots Fermentation Workshop
Learn the ancient method of preserving the seasons harvest. Fermented foods are found in the history of various cultures and were upheld for their special life giving properties. Come learn what these people knew instinctively as essential to life... The Art of Fermentation.
This workshop is for your own private use.
Please DO NOT share the link or password with anyone else.
This information is meant for informational purposes only and is not to be taken as medical advice.
UPDATED APRIL 21, 2020
Esther Beazer is a certified Fermentationist since 2014
She completed this year long program, created by Summer Bock all about gut health and using fermented foods as a tool to create great gut health. She is passionate about traditional food methods and helping people discover better health through fermentation.
INtroduction
Make sure to have your workshop handout printed and on hand as you go ahead.
My Story
Why Fermentation?
The benefits of eating raw, unpasteurized, fermented foods and why everyone needs them in their diet.
TOOLS
What tools you will need to get started fermenting vegetables: Crocks, Weights and Airlocks
Raw Material
How to choose cabbage
The right kind of salt
Safety tips
Brine Pickling METHOD
Traditional pickling using a salt water brine.
What you will need before you get started:
Handful of cleaned carrots or other vegetables
(refer to recipes in handout)
1-3 TBSPS Sea Salt
1-2 L glass jar*
Weight (optional, but ideal)
Airlock (optional)
*A ceramic crock also works great!
Sauerkraut METHOD
What you will need before you get started:
A Large Bowl (any material)
1-2 heads of Cabbage
1-3 TBSPS Sea Salt
1-2 L glass jar*
Weight (optional, but ideal)
Airlock (optional)
*A ceramic crock also works great!
KIMCHI METHOD
Traditional Korean method of basic Kimchi
What you will need before you get started:
A Large Bowl (any material)
1 gallon Kimchi brine (1 cup unrefined salt to 1 gallon unchlorinated water)
2 large Napa cabbages
½ cup chile pepper flakes (or salt-free gochugaru)
½ cup shredded daikon radish
¼ cup shredded carrot
3-5 green onions (or scallions)
½ -1 head garlic, cloves separated and minced
1 TBSP minced fresh ginger
2 L glass jar*
Weight (optional, but ideal)
Airlock (optional)
*A ceramic crock also works great!
GOLDEN RULE OF FERMENTATION:
SUBMERGE IN BRINE AND ALL WILL BE FINE!
Trouble Shooting
What to do if you have don’t have enough brine.
What happens if you get mold?
Harvesting + STORAGE
How to harvest and store your Sauerkraut
How to deal with mold or yeast
TIPS + TRICKS
COnclusion +
ADDITIONAL RESOURCES
Additional Fermentation Resources:
• www.masontops.com - for fermentation supplies & recipes {use discount code “HROOTS10” for 10% off}
• “Fermented Vegetables” by Kirsten K. Shockey & Christopher Shockey {can be purchased from masontops.com}
• “Wild Fermentation” & “The Art of Fermentation” by Sandor Katz
• www.culturesforhealth.com - for starters, fermentation supplies, recipes & more