Saturday September 20, 2008
FREE, but bring pickle jars, and produce to pickle and/or swap with your new pickle buddies.
In collaboration with Erik Knutzen and Kelly Coyne from http://www.homegrownevolution.com. and Mark Frauenfelder from http://www.dinosaursandrobots.com/, we’re excited to be hosting our first ever pickling festival and produce swap.
Back before the advent of canning and freezing, folks preserved their vegetable harvest via lacto-fermentation. This process, once commonplace, survives today mostly in the form of sauerkraut and kim-chi. These days, almost all store bought pickles and contemporary pickle recipes are vinegar-based. Lacto-fermented pickles contain no vinegar at all.
In lacto-fermentation, salt is added to vegetables, either by covering them in salty water or by mixing them with salt to draw out their own juices. Either way, the vegetable ends up stewing in salty liquid. Lactic microbial organisms (the same beasties that spoil milk) take hold in this environment and make it so acidic that bacteria that cause food to spoil can’t live there. The result is a pickled food that will keep without canning or refrigeration.
Lacto-fermented pickles are also full of beneficial bacteria that, like the bacteria in yogurt, are good for your gut and make food more digestible.
Join us for a harvest swap and pickle-making festival on Saturday, September 20th from 1-4pm. The event is in two parts:
a) People who have gardens can bring in their produce and swap with other gardeners.
b) Everyone can bring in produce to pickle, make into sauerkraut, kimchee etc. We’re interested in experimental
and improvisational pickling. Bring jars!
At the end of the day, everyone leaves some of their pickles at Machine and we’ll get back together in the winter to try everyone’s pickles when they are ready.
What to pickle:
Just about any firm, sturdy vegetable can be lacto-fermented. Some recommendations include:
Radishes (daikon is especially tasty), cucumbers, cabbage, baby onions, green beans, carrots, garlic cloves, beets, lemons, turnips, all work nicely.
For more pickling info, click here.