Join me for a 2 hour exploration into tropical fermentation where we will learn about how the microorganisms work their magic, its many health benefits, why fermentation is a critical part of any thriving food system, and most importantly-- how to ferment anything under the sun into something delicious! This workshop will be a hands-on learning experience as we taste different samples and get creative starting our own ferments. We will start by making all-natural probiotic sodas using wild yeast starts, followed by homemade fruit vinegars from locally available fruits such as cacao, bananas and pineapples, and end by transforming tropical foods into salty and/or spicy kimchis. We will be able to incorporate fruits, herbs, vegetables, and spices from right here on the farm. By the end, you will have more than enough knowledge to carry on in your own fermentation journey anywhere in the world.
Hi, I'm Sam. I am an agroforester (farming with tree crops!) and farm-to-table tropical food specialist. I am passionate about fermentation of all different types-- everything from kimchi to chocolate to fruity sodas and vinegars. I have worked in different regions around the country to develop an expertise in the ways local foods can be used to improve the land, enhance human health, and strengthen communities through fermentation techniques. I can share with you a wide range of recipes and strategies which can be adapted to embark on your own journey in fermentation anywhere in the world.
Sample a variety of homemade sodas, fruit vinegars, and kimchi/sauerkraut.
The workshop will take place in a beautiful, new kitchen located on our organic farm. Here we have access to all of our fresh ingredients from the farm and garden and the simple equipment we will need to make our fermented treats. We are located within walking distance of the main Puerto Viejo town area.
最多可有10位年满15周岁的参与者参加。家长也可携带2岁以下的儿童参加。 参与者应自行了解所用的食材，如对某种食物过敏或有饮食限制，也应向体验达人说明。 参与者还应认识到食用生食或未煮熟的肉类、家禽、海鲜、贝类或鸡蛋可能会增加食源性疾病的风险。
No need to have any prior experience or knowledge of fermentation-- all experience levels are welcome!