Sat, Dec. 27, 9:00-9:30AM CT – It was fermentation, I know.

It seems I’m on a crowded train. Everybody’s climbing into the kitchen car and fermenting veggies on the farm.
Fermenting? you ask. Yeah, like kimchi and sauerkraut, and sourdough bread.
So what happens when a Newyorkina (New York Puertorican woman) makes Korean kimchi on her Wisconsin cattle farm? Holy fusion, Batman!
Tune in to find out.

What: Deep Roots Radio with Sylvia Burgos Toftness and Dave Corbett
When: Saturday, December 27, 9:00-9:30AM Central time
Where: Live and streamed from the studios of WPCA Radio, 93.1FM and www.wpcaradio.org

See you then.

Sylvia

Organic cabbage from Black Brook Farm

Organic cabbage from Black Brook Farm

A long brine soak

A long brine soak

Bull Brook Keep kimchi

Bull Brook Keep kimchi

A couple of the books I’m using:
The Art of Fermentation, by Sandor Ellix Katz
Preserving Food Without Freezing or Canning, by The Gardeners & Farmers of Terre Vivante

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