The Human Path

082: Fermenting the Wild Cabbage

January 9th, 2012 at 3:14 pm (the human path, texas outdoor education, wild food sources, green homesteading, self sufficiency farming, long-term food storage, health and nutrition, self sustainability)

Austin Durant of the Fermenter's Club, joins Sam Coffman to talk about the basics of food fermentation, how easy it is and why it should be a part of anyone's health routine looking to find a healthier and more conscious way of connection with food, diet and nutrition.

In today's podcast, Austin and Sam discuss the basics around fermenting 'pretty much anything':

A bit of brief history: fermentation is a food preservation process that dates back thousands of years
How fermentation imparts nutrients, vitamins and enzymes not present in processed or quickly prepared canned foods
What does consuming living probiotic bacteria do to/for the body?
Why is making food in small batches better for making friends with your neighbors?
The difference between quick pickling techniques vs. slow fermentation and some parallels between fermentation and herbology
What happens in the process of creating fermented foods
Sauerkraut: make it in a week or over the winter....
The equipment needed to get started
What is wild fermentation?
Turnips, carrots, kale, cabbage: whats in your vegetable bin? You can ferment all of it.
How to make sauerkraut
Why weighing down foods is important

fermented foods

Austin Durant is a software entrepreneur/computer nerd by trade and a fermenter/food nerd by choice. He started fermenting after reading about the benefits of fermented foods in an article by the Weston A. Price Foundation. The benefits were obvious-- it's economical, it's local/seasonal, it requires small batches, and it's nutritious. He wanted to add the “community” aspect, so he started Fermenters Club as a way to enable others to make and share fermented foods with their friends. He lives in San Diego’s North Park neighborhood, ground zero for the local slow food movement.

Fermenters Club, founded in 2011, is a community of food enthusiasts who share a love for traditionally-preserved, natural probiotic foods. Fermenters can participate locally and virtually: Locally: Fermenters Club holds workshops, food swaps and classes to teach people how to ferment their own food. Fermenters also form local clubs of 4 to 6 people who meet regularly to swap fermented foods. Virtual: Fermenters Club offers a way for enthusiasts around the world to connect and find each other, learn and share recipes, find local events, ask questions and share success stories! Sign up or browse anonymously to find recipes, photos, stories, tips and more.