Spring is Here!

Posted March 19, 2011 05:36 PM by Nicholas Janson    

As another month goes by and Spring arrives, I would like to call for all of us to think intently about the fermented and cultured products in your life.  I am sure many of you already do this, but really look at each product and ask questions.   Does this kombucha still contain living cultures?  Is this bacteria or yeast that is turning this milk into yogurt?  Does coconut water need to be pasteurized? Why do some beers taste sour and some sweet and why does champagne have bubbles and pressure in the bottle?

There is a lot of new information out there.  I encourage everyone to read about different common bacteria yeast and other strains of fungi that are used when producing the fermented foods we eat everyday.  The more about foods that you know, the more you will understand them.  When you understand them, you will be able to not only potentially make them, but you will understand how to better preserve them and how to confidently make variations of these products.  You will understand which processes require which level of sterilization and this will maximize your success.

By investing some time researching these things prior to the symposium and festival we will provide ourselves with the tools we need to learn a great deal with one another.  I also encourage everyone, exhibitor or attendant, to experiment prior to the festival.  If you haven’t become familiar with fermentation, start simple.  If you are an avid producer of fermented products, try something different, expand your knowledge.  For instance, my household has started a batch of ginger brew this week to have bottled and ready to taste by May 21st.  We are experimenting with new ingredients in our home krauts and kimchis for discussion.  I hope others bring their experiments, both successes and intriguing failures, as well.

Chopping ginger in Santa Rosa,
Nicholas Janson