The art of fermentation, one of the earliest food preservation methods, will be featured at the October workshop of the “Self-Reliance Series” organized by Global Awareness Local Action (G.A.L.A.) and Jack Mountain Bushcraft School. Workshops are designed so all participants leave with a new skill, as well as something physical they create that reflects that new skill.
On October 9th, Virginia ‘Ginny’ Taylor, local homesteading expert, will be teaching workshop participants how to make sauerkraut from scratch, among other fermentation and food preservation processes. The fermentation process utilizes microorganisms to create alcohol, lactic acid, or acetic acid to stop the decomposition of raw food. This process can preserve food for months, even years, thus is a great skill to have in a self-reliance toolbox. Additionally, fermentation adds unique flavors to foods, as well as breaks down the nutrients in the ingredients, making them more easily digested. The sauerkraut creation process will start with chopping up locally grown cabbages, and then stuffing the vegetable, with a bit of salt, into containers. Each participant will return home with a 2-quart container of sauerkraut.
Virginia “Ginny” Taylor is an author, teacher, historian, a mother, and a homestead farmer at the Farm at Frost Corner in Wolfeboro. Ginny will be using local cabbage grown organically by Brenda and Mark Lush at Crooked Pine Farm in her demonstration.
All workshops are $15.00 for G.A.L.A. members or $35.00 for non-members. For this workshop, there is an additional materials cost of $10.00. Workshops are open to the public and typically run from 5:30-8:00pm. The workshop takes place at the Barn at Moody Mountain Farm at 100 Pork Hill Road, Wolfeboro. Participant capacity varies for each topic so anyone interested should preregister by contacting G.A.L.A.’s AmeriCorps VISTA member, Emily Richey at 603-539-6460 or email email@example.com.
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