Week 3: Kombucha & Jun

Hello awesome fermentation students!

Thanks to all the students that shared their food stories today -- can’t wait to hear next week’s stories (view your presentation dates here)! I hope you all enjoyed learning and tasting kombucha & jun! :)

If you want to revisit last week’s newsletter, check it out on our blog!

Also, thank you Rachel for sharing this cool article on fermentation!

***REMINDER

For those interested in making your own Kombucha, Hailey will bring in SCOBY to share. So please bring your own GLASS JARS! (Also remember to take some useful hand-outs from us with recipes and tips!)

 

  • Recap:

    • Student cultural food presentations (preserved duck egg, pizza, reuben sandwich, steak, durian -- YUM!)

    • Sylara’s Kombucha presentation

    • Hailey’s Kombucha presentation

    • Karen’s Jun (and lacto-fermented mini cucumbers!)

  • SCOBY fermentation is aerobic. Lacto-fermentation of vegetables/fruit is anaerobic.

  • Because fermented beverages contain live-cultures (probiotics); it is not good to over do it. No more than ½ cup with each meal.

  • This recipe for cucumbers is the same as this mini-cukes tasted in class.

 

  • Karen’s Recipes/Resources:

    • [Karen Diggs is a Certified Nutritionist, Therapeutic Chef, writer, and Founder of Kraut Source. In addition, she is also a culinary instructor at Bauman College in Berkeley, CA. In 2014, Karen launched a Kickstarter campaign to fund Kraut Source (a nifty stainless steel fermentation device that fits onto Mason jars for small batch making of yummy superfoods such as sauerkraut, pickles, and kimchi). The Kickstarter was a success and now she is in business. Her main passion is to encourage everyone to start making their own live-cultured, fermented foods at home. Karen is also the author of  Happy Foods by Viva Editions. The book is a guide on using organic whole foods to boost mood and health.]

    • http://www.krautsource.com/

    • Catch her again 3/30 for the kimchi lecture!

    • She will also be hosting a Hands-On Kimchi workshop at Bauman College on University Ave, on Saturday 4/9 after teaching us about kimchi and krauts! Scroll down to sign-up. Don’t miss these awesome opportunities!

 

  • Photos: 

    • Find Hailey’s pictures from class linked here!

 

THANK YOU KAREN! 

THOUSAND YEARS EGG TASTING!

Announcements:

 

        http://goo.gl/forms/gLgwMLswfr

  • SIGN-UP BY: Thursday, 3/17, 11:59 PM

***If you sign up for a field trip but do not show up it will count as an absence. If you have a very good reason for not being able to make it, please notify us at least one week before so we can inform the host. The host works hard to accommodate a large group like ours, so let’s be courteous and respectful to them as well. :) Remember that you are allowed a total of 2 absences to pass the class.***

 

Can’t wait to see you all this Wednesday, 2/24!

 

Best,

 

Hailey, Cindy, Agnes and Vicky

Fermentation: “Culturing” Your World DeCal, UC Berkeley

Spring 2016

Wednesdays, 6-7 pm

Location: 2030 VLSB