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Fermenting Workshop with Dave Riley

Event Details

Fermenting Workshop with Dave Riley

Time: July 23, 2016 from 10am to 12pm
Location: Dave's Place
Street: ADDRESS HAS BEEN ADVISED ON 20TH JULY @ 6.47PM
City/Town: Beachmere
Phone: 0407691485
Event Type: free, workshop
Organized By: Dianne Caswell
Latest Activity: Nov 17, 2016

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Event Description

Here is an opportunity to join Dave and learn the Fundamentals of Fermenting. That (I am led to believe) is not as scary  as it sounds and am told you will experience flavours you may not have had before. The Health Benefits alone are a Plus.

You will need to bring:

    .  Produce: bring your own to ferment.

  • I (Dave) need to know what you want to ferment individually if you want to ferment some other home grown or bought produce so I can tell you what you should bring. For instance if you want to ferment root Turmeric, Chilli peppers, parsley, or whatever.
  • Since fermenting is easy it's OK to bring ingredients for more than one fermenting project. Prep is quick although it can be laborious. But then the microbes do 99% of the work.
  • If you don't want to go down the boutique route then the ferments we'll definitely be making  are beetroot and turnip, carrot and daikon (Do Chua), and sauerkraut. (See ingredients list below.)
  • We won't attempt any tomato based ferments because of the sugar content. Nor will we attempt kimchi.
  • We'll begin the session with taste sampling of whatever I've got to hand. En route I can also show yogurt making  DIY and promote the joys of sourdough. 
  • So any RSVP needs to specify your preferences so that I can vet them and get back to you specifying what you may need to bring.

      Aside from produce folk will need to bring:

  • Vegetable peeler
  • Chopping board
  • Bowl or broad tray(such as a clean baking dish) to hold your chopped or sliced vegetables.
  • Lidded containers or jars (glass, food grade plastic, ceramic -- not metal) large enough to hold all your ferment. This isn't for storage but for fermenting.
  • Knife &/or chopper.
  • Mandolin or grater or blender -- are options depending on your intentions. But a knife or chopper is essential.
  • If you are salt picky, bring your own, so long as it is not iodised. Sea salt is kosher and will be supplied. 
  • If anyone would have any Grape Leaves, Dave would appreciate it if you could bring some along.

     Ingredients list. 

     BEETROOT/TURNIP

  • Equal quantities of beets and turnips such as a bunch of each...or variation.
  • No 'beetroot only' because of the sugar content.

       CARROT & DAIKON (Do Chua)

  • Equal quantities of carrot and daikon (icicle radish), or
  • 2 parts carrot to one part daikon, or
  • Carrot only.
  • Cloves (to taste) of garlic.

      SAUERKRAUT

  • 2 drumhead cabbages. That's the basic kraut.
  • For the option of  Lemon Dill Kraut bring garlic cloves, a lemon, fresh or dried dill.

You can multiply these proportions to increase your volume.

Please message me (Dave) with any specific questions: HERE.

We will begin the Workshop at 10.00am so please arrive a little earlier to settle in with a cuppa and a snack ready for a fun morning, followed by lunch.

Please bring along a Plate that can be shared for Morning Tea and Lunch.

As other details come to hand you will be notified and they will be listed.

Late attendees welcome, but Please Phone or Message Dianne on 0407691485 for address details.

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Comment by CHERYL SLAPP on November 17, 2016 at 8:36

I quite often have scrambled eggs with carrot/daikon ferment for breakfast - the ferment this time has a real kick, must have used more daikon than carrot. I am really enjoying the extra kick, just got to remember to do the same next time.

Comment by Susanne on November 16, 2016 at 17:41
Dave, I have soft poached egg on sauerkraut for a change at breakfast.
Comment by Janet Fong on November 16, 2016 at 15:57

I can't wait for ginger to get cheaper so I can try your recipe. I always add ginger to my Chinese cooking and I love my homemade pickled ginger as a side dish. I think the fermented ginger should be superior to the vinegar pickled ones in taste.

I used to buy kimchi and disliked sauerkraut but since I discovered the taste of real sauerkraut, I no longer stock kim chi at home.

I grow some ginger but the shop bought ones are more fleshy hence easier to work with.

Comment by Dave Riley on November 15, 2016 at 23:04

Wow Janet! Wow!

If my fam were only so ferment keen!

Personally i have a problem mixing ferments with different cuisines as holistic menu taste merges according to cultural habits and preferences. I love sauerkraut but we don't eat much bratwurst. Kimchi really seems to be married to rice....Outside that it's hard engineering  a partnering.

Always looking for excuses to eat this or that ferment.

But then anything vegetative can be fermented...and the flavour palette is so broad. I find the taste range incredible.

If you don't know about this book Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu -- you may like to chase down a copy as it is very good. I have it but I've only done one ferment. Not Chinese of course but rooted in the soy , fish sauce, rice vinegar tradition.

I'm getting quite dilettantish in my ferment preferences but I'm yankering for some fermented ginger--as soon as the young stuff becomes available:

Ingredients: Young Ginger Root (not woody)
Jar: .5 to 1 Liter Probiotic Jar
Brine: 2% Brine
Temperature: 68-72ºF
Ferment: 5-7 Days
Preparation: 
1.  Scrape peel off of ginger root with the edge of a spoon or paring knife.  Young ginger peels very easily this way without taking too much off.  Break sections where necessary to get in to remove the peel.
2.  Cut off any tough spots, or "healed" ends from prior breakage.  Keep only the soft clean flesh of the ginger root.
3.  Use mandolin or vegetable peeler on very thin setting to slice the ginger root.  Food processors clog with the fiber, so a manual slicer works much better. (SOURCE)

..and I'm determined to ferment burdock the Japanese way.. Although I need to grow it first.My first plants died.  And since I'm growing Cassava I may give Tapai (酒药) a go.

But I'm tending to change what i plant in the garden so i can feed my ferment habit supplied.

Comment by Susanne on November 15, 2016 at 19:18
I love those sentences, have a friend debating over a present, I'm going to send the present one to her :).

Lemons lemons lemons...
Preserved I use sliced as a condiment with a curry, casserole, steamed/ sautéed/ stir fried vegetables etc
Chopped fine or coarse depending on what I feel like and added to whatever I fancy needs a dash of lemon, casseroles, targine, lamb shanks, duck, steamed chicken etc
Needless to say that I love lemon and when they are plentiful I will juice one into many of the dishes I cook, prefer that to salt and pepper. This year is a bumper and I am gathering lemons off the ground daily. They don't look all that good but are.very juicy..
Sometimes I will just fancy a piece straight out of the jar.
Lots of recipes call for the skin only with the flesh being discarded,
Comment by Janet Fong on November 15, 2016 at 15:00

Susanne, how do you eat your preserved lemons?

You must like these two too:

1.The soldier decided to desert his wife after eating dessert in the desert.

2. Since there is no time like the present, he thought it was time to present the present.

Comment by Susanne on November 15, 2016 at 14:41
Ah, Thanks Janet, similar procedure to my preserved lemons.
English, don't you love it, always wanted to use those in a sentence :)
Comment by Janet Fong on November 14, 2016 at 23:04

Cheryl, I love all my ferments. They are new experiences for my tastebuds. I sometimes fresh cucumber pieces or cherry tomatoes to the ferments.

Diane, my Chinese diet never consisted of fermented foodstuff before Dave's workshop. (I don't consider fermented bean curds, soy sauce, preserved veggies in jars as genuine ferments). I now eat ferments almost daily, sometimes just some fermented chilli sauce or chimichurri (parsley). Dave's recipe of chimichurri is wonderful.

Susanne, about the preserved cumquats - I used colomondins or Aussie cumquats i.e. sour and round cumquats not the oval ones. I removed the seeds, salted the cumquats and left them in a small Fido jar. I let out the gas daily for about 7 days in early Sept. I added more salt than for the usual sauerkraut so I'm not sure the process should be called fermenting or salt curing. I can't remember how much salt I added but the final product is not salty nor sour. They really are yummy and would be ideal for a Moroccan dish like in a tagine.

Like your composition of palette/palate/pallet. 

Comment by Susanne on November 14, 2016 at 17:19
So very well done, that table looks wonderful an artists palette for the discerning palate, now if it was on a pallet table...
Comment by Susanne on November 14, 2016 at 17:12
Hi Janet,
What did you do with the cumquats?
Would love a way to preserve them that doesn't involve sugar.
Thanks

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