Fer·men·ta·tion (n) - the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
Pickles can mean anything from the sour green disks that kids pick off hamburgers to the sweet and spicy jams that liven up sandwiches. No matter what the word ‘pickle’ means to you, all pickles are a way of preserving food. Add bacteria, and that preserved food becomes fermented.
Almost all cultures have a tradition of eating and drinking fermented foods. Everything from wine to sourdough, kombucha to chocolate involves fermentation. And fermented foods can pack more than just a tasty punch: they may be good for you, too! As we preserve the manna from our COVID gardens, it should come as no surprise that there is a lot of science in our kitchens! Join us as we explore the art and science behind fermenting foods. Engage in a DIY pickling demonstration from home and attempt to start the classic European fermented cabbage, sauerkraut.
DIY Sauerkraut Shopping List
1 head of cabbage (green, red, or a combination)
Sea salt, or non-iodised kosher salt
Filtered or tap water boiled and cooled, or well water or spring water
Spices and herbs (eg. chili, dill, caraway, cumin, juniper, oregano, thyme, lemon, anything you like really!)
Other crunchy veg (eg. carrot, radish, turnip, onion, beets, leeks, green onion)
Additional items:
Glass jar, washed and rinsed well, then rinsed with boiling water and cooled to room temp. Ideally a wide-mouth 2L or 3L jar, but you can use a 1L or a few 1L jars if necessary.
Smaller jars to fit inside the mouth of the larger jar
Long wooden/metal spoon
Ideally a scale
Amy's Top Fermentation Reading Picks!
Wild Fermentation - Sandor Elix Katz
The Noma Guide to Fermentation - Rene Redzepi and David Zilber
Official Methods for the Microbiological Analysis of Foods - Health Canada
Fermented Fruits and Vegetables: A Global Perspective - Food and Agriculture Organization
Microbiology: Canadian Edition (open access textbook) - Wendy Keenleyside
About the Speakers
Dr. Amy Proulx is Professor and Academic Program Coordinator for Culinary Innovation and Food Technology at Niagara College. She founded the Canadian Food and Wine Institute Innovation Centre at Niagara College back in 2012, part of the NSERC and NRC funded Technology Access Centres network. The Innovation centre supports food manufacturing companies to access high quality science in ways that would increase their capacity to innovate and grow. She is currently the President-Elect for the Canadian Institute of Food Science and Technology, and sits on the National Board of Directors for Food Processing Skills Canada. Capacity building in food science dominates her current research, which is focused on food science educator development, understanding the transition between science education and industrial development, and innovation practice for small business.
Rebekka Hutton is the pickle maker and owner of Alchemy Pickle Company. With over 15 years in the hospitality industry, and extensive experience in the tourism, non-profit, and environmental sectors, Rebekka brings unsurpassed skill and passion for sharing knowledge and sustainable, healthy food in order to help grow the good food movement in Canada. Her experience as a cook, program facilitator, fundraiser, and urban farmer are the key to building a food business that draws people who want to learn more about what they put onto their plate.
Established in 2012, Alchemy Pickle Company produces cultured vegetable pickles, sauerkraut and kimchi, and naturally carbonated kombucha with organic produce purchased direct from Southern Ontario farmers. Their small team processes more than 30 unique products, then fills each jar and bottle by hand in a commercial facility in Toronto, Ontario. They sell direct to consumer at farmers’ markets, and wholesale to retailers, bars and restaurants, and grocery delivery services.