Fermentations No. 2


Working Holiday Fermentations No. 2

Tuesday, November 10, 2015
12:30 – 2:30 pm
Dunbar Community Centre, 4747 Dunbar Street, at 31st Avenue
Participants: HUMN 307 F001: Environmental Ethics Students, Emily Carr University of Art + Design

The cultivation of cultures, acknowledging the end of the harvest season and experimenting with a literal and figurative ferment. Elisa Yon, with the assistance of guest speakers, led a hands-on workshop, making a cranberry, apple, and orange sauerkraut. Students worked in pairs to create a unique and “limited edition set” of fermentations. The cranberry, a common fruit found on festive and celebratory dinner tables in North America is a crop native to the lower mainland of British Columbia. Its history can be traced back to the first indigenous peoples who foraged cranberries for food and medicinal purposes. This workshop engaged an ecologist, municipal representative, agricultural scientist, visual artists, and students in a conversation about the environmental, cultural and economic perspectives associated with BC’s largest berry crop.

In this workshop:

  • Guest speakers presented a short talk and engaged students in the ecology and cultivation of the cranberry;
  • Students worked in pairs to make a jar of sauerkraut, with cranberries, apples and oranges;
  • Each group was given instruction to finish the fermentation process at home and bring back the ferment back for a kraut tasting on the final day of class.

Guest speakers included:

Catherine Chan, Visual Artist
Phil Henderson, B.Sc., R.P.Bio, Strix Environmental Consulting
Lesley Douglas, City of Richmond, Manager of Sustainability
Brian Mauza, Agricultural Scientist, Ocean Spray Canada

Cranberry, Apple, Orange Sauerkraut Recipe
Working Holiday Fermentations No. 2
Tuesday, November 10, 2015
Yield: about one 500 ml jar

 ½ lb of cabbage shredded
 ¼ orange chopped up, peels left on
 ¼ cup fresh cranberries, roughly chopped
 ½ apple, shredded or chopped
 ½ teaspoon ginger grated
 1 teaspoon sea salt

1. Shred the cabbage with a knife. Add the cabbage, chopped apples, grated ginger and sea salt to a big bowl.
2. Massage the cabbage mixture with your hands until it breaks down and becomes soft (about 10 min).
3. Roughly chop the cranberries and orange. Add this to the bowl with the cabbage and mix and squeeze the mixture together. The cabbage and fruit will have released all its juices at this point and become very wet.
4. Pack the cabbage in the jar tightly, pushing it all the way down until it submerges in its own juices (this is the brine). Leave about 1½ inches of space from the top of the jar.
5. Place a smaller jar filled with water to use as a weight on top of the kraut. Use a dishtowel or coffee filter with an elastic band to cover the ferment, or screw on the jar loosely so gas can escape as fermentation takes place and check the ferment daily to make sure kraut is submerged in the brine.
6. Set on the counter for 7 days in a cool, shaded place. During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon. When finished, screw cap on tight and put in refrigerator.
[Recipe revised from Fermented Food Lab website: http://www.fermentedfoodlab.com/orange-apple-cranberry-sauerkraut/%5D









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