Freedom Cabbage: A bacterial collaboration
Nurturance on the other hand…
The time it takes to grow something…
– After Birth, by Elisa Albert
The art of fermentation is the art of the slow transformation: a quiet daily observation, an intermittent checking in, a leaving be. The art of fermentation is the antithesis of the fast food lifestyle we know and love.
|Opening Night / Cultural Exchange
Wednesday 20 May, 6pm – RM Gallery: rm103.org Gift a culture, or pick yourself up a nice new one
Bring your cultures, packaged nicely with instructions, and leave them at the Cultural Exchange Counter on Opening Night.All cultures welcome. (Any friendship cakes out there? Remember those? One went around school when I was 11 – Justine’s mum was so disgusted by it she threw out the original batch and started from scratch.)
|MAKE YOUR OWN CULTURE!
Workshop: Saturday 30 May, 1pm
If you would like to get up to your elbows in shredded cabbage, maybe make a little creme fraiche or a batch of fizzy water kefir, let’s get together.Bring: – a bag of veg: i.e. cabbage, carrots, onions etc…(one head of cabbage makes around a litre of kraut) – a chopping board and bowl – knife and/or grater – a glass jar (I use 1 litre bottling jars)Contact me via the form below to confirm your spot.
Charlotte Du Cann: The Krunchy Kitchen
Koanga Gardens: koanga.org.nz/feijoa-foraging-fun-fermented-fresheners
Sandor Katz, fermenting superstar: wildfermentation.com