Preserve the harvest with lacto-fermentation
October 27, 2011 —
GALILEE, PA — There will be a workshop on lacto-fermentation, sponsored by the local chapter of the Weston A. Price Foundation and Transition Honesdale, on Sunday, October 30 from 1 to 4 p.m.
Fermented foods like sauerkraut, pickles, yogurt and aged cheese are a powerful aid to digestion and protect against disease. There will be a demonstration of the making of sauerkraut and pickling in the old manner with salt rather than vinegar. There will be samples to taste, and everyone will go home with a jar of fermented veggies. Feel free to bring your own produce as well: cabbage, carrots, beets, garlic or any root vegetable will do. There will be jars on hand, but you are welcome to bring your own.
The workshop will be led by Lucia Ruedenberg-Wright (artist and homemaker) from Equinunk, and Roger Hill (artist and farmer) from Honesdale. The suggested donation is $10. RSVP to lucia at lrw.net.