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Lunch + Learn: Fermentation 101 with Diaspora Dinners
05/05/2020 @ 12:00 pm - 1:30 pm CDT
Fermentation is at the heart of many of the world’s most delicious and healthy foods. Now, more than ever, we should be using these ancient techniques to prevent food waste and improve our health. Learn the basics of fermentation with Dylan Maysick, Mishkan Builder and co-founder of Diaspora Dinners.
2 large English cucumbers, or about 5 or 6 Kirby cucumbers, or carrots, fennel, onions, celery, or beets!
1 cup water
6 tablespoons white sugar
2 ¼ teaspoons kosher salt
2 garlic cloves, halved
A generous pinch coriander, optional
OLD SCHOOL DELI PICKLES
1 16 ounce bottle of spring water, at room temperature
2 large cucumbers – Persian cucumbers are ideal, but Kirby will work
1 sprig fresh dill
2-3 garlic cloves
2 tablespoons Diamond Crystal Kosher salt
1 ½ tablespoons pickling spice, optional
Kosher salt – a lot
A few garlic cloves
A few whole peppercorns, optional
1 bay leaf, optional
5 pound bag bread flour or all purpose flour