#28 – learn how to jar or can something

a few months ago, i joined our local chapter of slow food USA, whose mission, according to their website, is to “inspire a transformation in food policy, production practices and market forces so that they ensure equity, sustainability and pleasure in the food we eat.” tonight they held a workshop called “ancient alchemy: fermented foods from around the world.” yup, pickles! what better way to cross off #28 on my list!

we got to sample various types of pickles including japanese cucumber misozuke, german sauerkraut, and indian chutney.

traci and skya from ola loa wellness taught us to make our own sauerkraut. everyone got their hands in when we got to pound out over 16 heads of shredded cabbage!

add in a couple of spices and a bit of salt, and voila… my very own “pet pickle” will be ready in about a week! let the fermentation begin!

i also made some new friends and learned a lot about lacto-fermentation and pickling. i had no idea that eating pickled foods was so good for your health and digestive system, especially. i always just ate them because i like the taste! a very informative, fun, and delicious evening… you really do learn something new every day! =)

UPDATE: here’s my sauerkraut, 4 days later. see how the lactofermentation has changed the color? cool huh! i’m going to let it go a couple more days, then it will be ready to eat!

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