I've been getting increasingly adventurous with the bounty from our weekly CSA box - it's been a low-effort way to get in sync with the seasons and environment which I feel is contributing to a favorable tide. Something else that has been intriguing as a potentially low effort, passive-ish process with a (hopefully) yummy yield is fermenting. So when I saw Homestead Apothecary in Temescal was holding an "Art of Fermentation" workshop, I thought it would be a good way to finally dip my toes in!
The process itself is pretty simple. If you are interested in learning take a look at the Wild Fermentation website by Sandor Katz. We left with two jars of prepared veggies ready to ferment! One was organic carrots , garlic and dill with mineral salt brine water, and the other with cabbage also with mineral salt brine. The salt brine made really lovely pinkish brown cloudy water.
The workshop was facilitated by ceramic artist and fermented food enthusiast Sarah Kersten. We got to use her beautiful ceramic pieces in the workshop and check out the giant wood pestle - also made by a local craftsman. Sarah prides herself on making functional heirloom quality ceramics. I will definitely be adding some of her pieces to our kitchen soon!