Last Sunday I attended the Oregon Fermentation Festival. It was held at Kruger’s Farm on Sauvie Island, just north of Portland. Approximately the size of Manhattan, it is one of the largest river islands in the U.S., with lots of open space, parks, farms, natural areas for migrating birds, sandy beaches for sun-worshipers and country roads perfect for bicycling.
My very favorite sample, besides the chocolate truffles, were carrots fermented with salt and a bit of fresh ginger!! This afternoon I made a batch, and once they are ready to eat, I will let you know how they turned out! I also plan on fermenting some other veggies for future Tasty Tuesday posts.
I bought mango-habañero, dark cherry and Thai-pepper-pear “drinking”vinegars to experiment with in the kitchen. They are unlike any vinegars I have ever tasted!
It is amazing how many of our foods are “cultured” and fermented. Chocolate, all kinds of krauts, beer, wine, coffee, some teas, cucumbers, cheese, some meats, yoghurt, tempeh, miso, kefir, Kombucha and sourdough! You get the picture!
The process of fermentation transforms and preserves foods, by growing good bacteria and discouraging the bad bacteria. This is believed to help aid digestion and give a boost to the immune system. Plus, it also tastes really good.
The Kimchi workshop was entertaining. Alex captured the attention of everyone in the audience with his charm and friendly informative instructions. Numerous spectators volunteered to chop and ready the ingredients for the final product.
Another display had beautiful herbs and garden plants. I noticed several small olive trees with fruit on them, and also some citrus trees with buddha’s hand citron growing.
Before heading home, I filled my canning jar at the DIY pickle station. I added some fresh garlic and dill, half a grape leaf, and then as many pickling cucumbers as I could fit. This got topped off with brine, and after putting on a lid, I was on my way.
Throughout the day I felt like I had stepped straight into an episode of Portlandia! Watch an episode if you haven’t yet!
I came home with lots of ideas, some really good chocolate to nibble on, and airlock lids to use with canning jars during the fermentation process.
It was a fabulous foray into all things fermentation! Watch for recipes in upcoming posts!