2015 Review

What a debut! The first San Diego Fermentation Festival was held on Sunday, February 1, 2015.

See the full Gallery of pictures from the 2015 Festival!

Thank you to Sandor Katz, our presenters, vendors, our generous sponsors, Hoppy Yoga, Tinkersmith and our volunteers!

Thank you for attending the first annual San Diego Fermentation Festival!

We learned a lot this first year, and while we saw a lot of happy faces, we know there are a few things we can do better next time. Thank you to those who offered us candid feedback, and please, keep it coming!

You may be asking, “What do I do until the next Festival?” My first project, Fermenters Club, will continue to hold workshops, “krautmobs”, and other fun events throughout the year around southern California and beyond!  Be sure to register for the Fermenters Club Newsletter to stay in touch and hear about other fermentation-related news and events!

Peace, love and kimchi!

Chief Fermenting Officer
Fermenters Club

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 the sauerkraut, 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.
• Surface mold/yeast is normal. There can be a build up of natural yeast and perhaps a little mold. This is why it is important to keep the contents level and under brine, where yeast and molds can’t reach. Simply scrape or wipe out the top portion which collected mold. It’s fine under the brine!
• 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

Recipes from the Festival

Beet Kvass

Fennel-Ginger Sauerkaut

Ginger Ale

Theron and Kevin taught the crowd about how to make ginger ale at home!
Fermentation Time: 2 days

T-shirts for Sale 

We heard loud and clear from many of you that you wanted to sport the same snazzy T-shirts that our volunteers wore during the festival. So here they are!

• 100% cotton on Banana Cream color shirt
• Available in two styles– Men’s/Unisex and Women’s
• Price: $18 plus shipping
• Pre-order: Ships in about 2 weeks

Order yours today!

Proceeds from the 2015 Festival benefitted the Farm-to-Consumer Legal Defense Fund