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Fermenting Friday

Date started: 
4 February 2011
Number of People Involved: 
2
Last updated: Tuesday, 22 November 2011
Related initiatives: 
Hobsons Bay
Related Transition Stage: 
Connecting

Website

http://transitionhb.groupsite.com/discussion/topic/show/451439
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Project Aim

Traditional cultures have associated fermented foods with good health.  Our project aims are to create new relationships in the community through experimenting with fermenting foods and to enjoy the health benefits.

Video

Watch video
Fermenting Friday Friends

Further details

Its very simple really.  Each month we feature a fermenting recipe (or anything similar) to explore, encourage and share the knowledge of fermentation!  Generally we are following Sandor Ellix Katz's classic 'Wild Fermentation'.  Its held in people's kitchens and people usually stay for a cuppa or chai after plus feasting on homemade sourdough bread and homemade jams.  Just to make it explicit - so far its been the case that people's experience with fermented foods is limited.  We are learning by experimenting together.

feb = delish sourbeets (kinda like kraut with beets instead of cabbage) march = ginger beer - (AmAzing!) april = sourdough with Ada (OMG) may = soy milk and tofu (soy milk delight, tofu - ma ma!) june = sauerkraut (what sensual salty success) july = fetta (oh the creaminess)august = sourdough Kat-stylin' (spongalicious) september = sick october = kimchi (is it better than sauerkraut?! scandal) november = tempeh-matic
december = essene goodness
In 2012 we'll run a series of fermenting workshops in a local community centre in partnership with Very Edible Gardens (VEG).

Inspiration

The original Fermenting Friday group is a friendship group in Melbourne's northern 'burbs. Initially I couldn't find anything about them on the net. But I've since had contact with them and they're delighted its spread. Then I heard there's a Brisbane mob doing the same thing. They are called 'Culture Club'. The founder of that has moved to Melbourne and will come to the December 2011 one.

Outcomes so far

Attendances have ranged from 3 (first one) to 13 (last one). Monthly events are the best! My co-conspirator, Neesh Wray, reports people are stopping her in the street to ask about Fermenting Friday - woo-hoo!

Lessons Learned

Its not fun to have a name that ties you to Fridays. Alternative names we've come up with : Fermenting Friends (we like this one), culturing community in the kitchen, the culturing community. What do you think??

Sources of Funding

Its very limited.  Just ask your library to get 'Wild Fermentation'.

Another book we've drawn on and will draw on in the future comes from the Koanga Institute in New Zealand called "Change of Heart".  It contains more ideas and more detail...

And also Sally Fallon's Nourishing Traditions.

In 2012 we will take fermenting workshops to a community centre.  We have grant money from Council which we will use if we don't get the numbers to cover our costs.

Sources of materials

Yeasts are everywhere in the air!

Koji for tempeh was sourced from America.  But one person has since learned how to dry it for reuse.  Great going Amanda!

Contacts

Primary point of contact: 
Kate Leslie

Files

application/pdf iconNeesh writes delightful invitations. Here's Feb and March.
Themes: 
Food
Themes: 
Health

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