Adventures in Bubbles and Brine: Fermentation Gleanings from NS Masters

Humans have been fermenting foods and drinks for thousands of years. Fermentation is one of the oldest ways to preserve and transform food, and many favourites — bread, cheese, yogurt, sauerkraut, kimchi, kombucha, and of course wine and beer — are products of fermentation.  Fermentation also provides a low-cost, low-tech, low-energy method of preserving food for months at a time.

In this session, author and fermentation enthusiast Philip Moscovitch will share stories of Nova Scotia fermentation traditions, discuss the basics of what fermentation is and how it works, and will walk you through the steps of making a simple and delicious sauerkraut at home. There will also be lots of time for a Q&A session.

If you would like to participate in the hands-on portion of the session, please prepare by pre-slicing a 1 kg (2.2 lb) red or green cabbage, and have a bowl, measuring spoons, salt, and a quart-size Mason jar handy. We will use these ingredients and this equipment to make sauerkraut.

Philip Moscovitch is the author of Adventures in Bubbles and Brine. Moosewood cookbook author Mollie Katzen calls it a”beautifully written book – at once a travel memoir, a weave of personal histories, and an inspiring recipe collection – chronicling the exciting fermentation revival in Nova Scotia.”

Join us for this 90 minute Zoom webinar on Thursday, October 29th from 7:00 to 8:30 pm.  The workshop will take place over Zoom, and details for access will be sent out to attendees the day prior to the event.

This event is free (donations appreciated!) and requires registration via our eventbrite listing.

We will be conducting this event on Zoom with livestreaming to Facebook, and we will send you the Zoom link via Eventbrite email prior to the presentation.