|Dad and I chopping veggies! (Photo credit UFF)|
All in all it was a great time and we learned a lot and tasted some awesome ferments. Plus, we got to sample UFF's prototype ginger Kombucha which was totally awesome. We left with a big canning jar full of our Kimchi and instructions to let it ferment for 10-12 days unscrewing the lid once every 24 hours to let the gases escape. I'll let you know when we dig in how they turned out!
Now our jars are hanging out working on turning into something wonderful! Have you ever tried fermented foods? We are big fans of them around here both for the taste and the health benefits. If you don't know much about ferments I highly suggest you pick up the book "Wild Fermentation" by Sandor Katz at your local library. It'll give you a history on ferments as well as the process that creates them and ideas on what to try out at home. I hope you'll check it out!
Until next time,