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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 Dianne Caswell on November 14, 2016 at 17:11

Janet this is wonderful. What a colourful table you must present. Were Ferments on your shopping list to this extent before Dave's Class? I know being Asian you would have some on the table, but are these a bit more adventurous?

Comment by CHERYL SLAPP on November 14, 2016 at 16:06

WOW Janet, your ferments look wonderful.  I haven't had much chance to try other things but do love my carrot/daikon and red kraut. 

Comment by Janet Fong on November 14, 2016 at 10:17

I have done heaps of experimenting after Dave's fermenting workshop, 95% very successful, 5% still edible but went overboard with salt.

Thanks to Dave, my dinner has become far more colourful and interesting.

Comment by Dave Riley on August 21, 2016 at 11:05

The sourdough in Woolies is sourdough starter COMBINED with commercial yeast -- primarily to reduce the rising time.

That's the big ask with sourdough; the fermenting time. 

Anyone's starter can be combined with another just as your own starter is sure to change over time as you change the feed ingredients and such. 

Sorry,Susanne, unless you have a cool cellar, ferments need to be refrigerated.There is an optimal preserving temperature of (I'm guessing from memory) around 8 degrees C and below.

A trick for longer preserving --say many many months is to (a) decant your ferment into smaller jars as you use it (thus taking up less shelf space) ; and (b) reduce the volume of air above the ferment that occupies the jar.

Comment by Dianne Caswell on August 21, 2016 at 10:38

I made my 1st 2 Sourdough Loaves this morning and they are wonderful. Thank-You Dave for the starter and Susanne for spending the time to interpret the Instructions for me, and to Andy's for his Sourdough Video.

This is how Graham critiqued them, his words "The crust is Perfect, the Flavour shows you why it is called Sourdough, it's not like the Sourdough you buy at Woollies. The Crumb is Chewy how I like it and last but not least he says the Woollies one makes good toast but this makes good Sandwiches." sorry he made me write this...

Comment by Susanne on August 6, 2016 at 11:44
I've just had to clear out a shelf in the fridge to house my ferments. Is there any way to make them shelf stable and only refrigerate when opened?
Comment by Christa on August 5, 2016 at 19:06

Dave, I tasted my carrot and ginger ferment today and it was quite tasty, even though I did notice the ginger more than the carrot taste.  It will be nice spread on our wraps before we add the salads and chicken etc. The Sauerkraut and Caraway seeds did not bubble as much as I was expecting, but then I did loose some fluid in the mix bowl which had a hole in it.  Maybe I will wait the 20 days or so before I decant and store in fridge.   I read somewhere that the caraway seeds ease the effect of gas due to eating the cabbage. Thanks Dave.

Comment by Elaine de Saxe on August 5, 2016 at 10:21

For all the reading and even some doing with lacto-ferments, I did not understand that it is an anaerobic process. No one bothered to mention that, just said to keep the juice on top but didn't say why. No wonder I've had so many failures, the wonder is that I had any that worked properly at all.

Although I'm not going to do any fermenting, I'm pleased that I've finally got a handle on how it all works.

Thanks Dave!

Comment by Dianne Caswell on August 5, 2016 at 9:25

It was easier I must admit but it was the thought and name Fermenting that had always put me off which is a bit weird as I make my own Cheese and some of those are quite rank.

It was your instruction that made it easier. I am a Teacher and usually Teacher's are not the best students, so there goes.

Comment by Dave Riley on August 5, 2016 at 8:50

That was easy wasn't it?

Amazing process: microbe farming.

Remember that now you have ferments with various flavours to enjoy, next time you ferment a little something you can play with the flavour or the ferment time by adding a little of the brine juice from any of these batches to later ones.

Brine inoculation will speed up fermentation and add fluid to some of the drier pastes like chilli.

(Chilli is druish but capsicum drowns in its own juices).

Since I have access to many recipes, if you want to tackle ANY PARTICULAR PRODUCE OR HERB let me know if you like and I'll see what I can find. 

If you do web searches use the the lead in 'lacto-fermented' (such as 'lacto fermented radishes') to access the real McCoy recipes.But take care with many of the salt recommendations. 

If you add inoculation from a previous ferment batch you can, apparently, reduce your salt dose.

The other challenge -- my burden -- is that i go through the good stuff so quickly that I need to remember to allow a week or two to replenish my supplies...and keep enough jars not only to bottle up from the crocks but to share out to fam and friends. 

I also now have 12 crocks...and I need every one of them.

For the krauts I found burning incense alleviates the odour which is strongest during week one.

In my most recent fermenting episode, I used pepper leaves (Piper lolot) as a primary follower atop chilli and turmeric. 

The turmeric I use in cooking with anything but also in porridge and hot chocolate(with cinammon)...and making my own is saving me a lot of dollars I've spent on buying Curcumin capsulesSo far I seem to have made the transition to the ferment seamlessly and the analgesic attribute is in play.

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VETIVER COMMUNITY PROJECT

Vetiver grass helps to stabilise soil and protects it against erosion.  It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)

The Vetiver Community Project is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.


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