FERMENTING & BUTTER-MAKING Workshop 150 150 Strawbale Studio


Fermention…. a very traditional process around the world… preserves food, makes it more nutritious and digestible, contributes to the probiotics in our digestive system and adds interesting flavor !   Most delightfully, it creates more connection between us, our food, and the microorganisms that contribute to our health !!

An excited gang gathered together on March 20, 2016 to explore the world of making 
Kombucha, Sour Dough Wraps, Dosas, Sauerkraut & Butter !


113Deanne demonstrated these fermenting techniques in the cozy main house kitchen, and students  participated …beginning by the shaking / making of butter.

102Jason lead the way on the agitation, then the quart jar was passed around and each took a turn at shaking the heavy cream until it turned to whipped cream, then to a butter ball as the “butter milk” came out of the cream.

Pressing Butter, IsabellaAt that point,  11 year old Isabella took the lead in pressing our the remaining “butter milk” with a wooden spatula.  Oh, tasty fresh butter !


134Then a variety of sour dough Wraps were cooked up by Deanne from batter that had been fermenting for a few days. Students got a chance to pour and flip the wraps then eat the outcome. We tried a plain salt wrap, and also made wraps with salt plus fresh wild chives from the woods, as well as a curry / garlic wrap.  Dosa, made of fermented ground lentils and rice were a similar process, providing a complete-protein patty.  Then we spread out in the kitchen and made Sauerkraut from a mixture of organic green and purple cabbage.


115Barbara brought her Kraut Shredder from Germany, and demonstrated how this traditional devise uses a sliding box to contain the cabbage and push it against the edges of the metal blades.  The shredded cabbage quickly fills the tub beneath. We also used a common kitchen shredder as well as a chopping knife, with the goal of finely cut cabbage.


140Each participant took home starters and samples of the ferments & butter.  Above, our mixed colored cabbage. One will have a loose lid on it, the other, a smaller jar inside the larger.  Both with the goal of keeping the kraut covered, immersed in its brine and somewhat breathable.

About cooking,  I like to say, “first we get to play with the food, make a work of art, then EAT it.”  What fun we had !

Fermenting has even more opportunity for play, as we dance with the life of the organisms that co-create with us.