Thank you for attending the 2016 Festival! Pictures coming soon!
Follow Up on the DIY Fermentation Station
Please see the links below to view and print the full recipes. Here are some tips to ensure that your ferment turns out properly!
- It’s fine under the brine! For sauerkraut and curtido, it is best to weigh down the contents so that the cabbage is under the brine. If there is not enough brine to cover the veggies, mix 2 teaspoons of fine sea salt per cup of water, and top off the jar with brine.
- Add a weight on top of the sauerkraut. This will help keep things under the brine. We use a smaller jar filled with water that fits into the mouth of the larger jar.
- Do not tighten the lid! Pressure can build up as the bacteria create carbon dioxide. If you do, be sure to let it “burp” every few days so pressure does not build up while fermenting. We drape a clean tea towel or dish cloth over the top of the jar and secure it with a rubber band or twist ties. This keeps dust and flies out and ensures no build up of pressure.
- OR use a fermentation airlock system! If you purchased or have one of the many airlock systems available at the Festival such as Masontops, Ferment’n or Kraut Source, you would use those lids and weights instead of the lid and ring that came with the jar.
Recipes from the Festival
Curtido
Curtido (sometimes spelled cortido) is a Salvadoreña (from El Salvador in Central America) version of sauerkraut. The word encurtido means pickle in El Salvadorean Spanish. In its native country, the full name of this recipe is encurtido de repollo (pickled cabbage) or encurtidos de vegetales (pickled veggies).
Fermentation Time: 1 to 3 weeks (or longer!)
Fennel-Ginger Sauerkaut
Fermentation Time: 7 to 14 days
American Gut Project
Special thanks to Dr. Rob Knight and his staff at UCSD. If you didn’t already visit their booth at the Festival, they are still looking for people to take part in the American Gut Project!
The Festival is proud to donate proceeds from the Ambrosia Garden to these worthy organizations:
San Diego Roots Sustainable Food Project is a non-profit whose mission is to educate, cultivate, and empower sustainable food communities throughout San Diego County. San Diego Roots offers San Diegans hands-on opportunities to grow food, get dirty, and gain skills and knowledge at their 5-acre farm, Wild Willow Farm & Education Center, located 15 minutes south of downtown.
The Weston A. Price Foundation is dedicated to restoring nutrient-dense foods to the human diet through education, research and activism. It supports a number of movements that contribute to this objective including accurate nutrition instruction, organic and biodynamic farming, pasture-feeding of livestock, community-supported farms, honest and informative labeling, prepared parenting and nurturing therapies
The Festival was supported by these generous sponsors:
