Sour pickles are fermented, which preserves them without heat or vinegar.
You know all the preservation methods: salting, drying, canning, freezing, fermentation.
Fermentation is the least practiced at home. Microbes are involved. Things can explode.
If you've tasted a real kosher pickle — brined, not vinegary — the funky effervescence of real sauerkraut, or enjoyed pungent kimchee, you've tasted the power of fermentation to transform vegetables. Fermentation is what makes possible foods like soy sauce, yogurt, sourdough, buckwheat pancakes, injera bread, beer, wine, cider and more.
This Saturday, Nashvillians have a rare opportunity to learn about the techniques and health benefits of fermentation with the master, Sandor Katz, author of Wild Fermentation, and Tennessee resident, at a workshop at Beaman Park Nature Center.
Often, people travel to Katz's rural Tennessee farm for his workshops. This fall, Katz is traveling to select locales to hold workshops and intensives. Nashville is fortunate that he's bringing his show on the road.
