FERMENTATION 101
Fermentation, an ancient art that more and more people seem to be finding a passion for once again, is, in a way, something that cannot be simpler. Fermentation happens whether we want it to or not; all we can really do is set the conditions and hope for the best. Most of the comments I get about fermentation revolve around the fears and dangers of something going wrong. “What if my food sits out for too long and I get sick?” “How do I know if my ferment has gone bad?”
I get the sentiment. We’ve been taught most of our lives that fresh food left out without refrigeration has a short shelf life, that mold and bacteria are bad, and that we must cook foods to keep them safe. But the cool thing about fermentation (one of the many cool things, at least) is that it tends to make foods SAFER as it creates an acidic environment where bad bacteria struggle to survive. There is, however, a learning hump to get over. And while fear may persist when we begin any new adventure, with just a little support and guidance, you’ll be fermenting everything under the sun in no time.
In this beginner friendly class we will go over all the basics;
Fermentation: what is it?
Fermentation safety
How to ferment just about anything (Plus we will ferment a variety of vegetables)
Simple ways to add probiotic rich, fermented goodness into your daily life
Answers to all your fermentation questions
Why Fermented Foods?
The moment we pick something fresh, it starts decaying. What’s more, when we ship stuff from across the world, what we are eating, though it may be called fresh, isn’t really fresh, at least not as fresh as we’d like. But the beauty of fermentation is that it brings life back into food. Beneficial microbes and bacteria exist everywhere, invisible to the naked eye; they are, in many ways, the backbone of our reality. With fermentation, we learn to set the right conditions so that these beneficial microbes can thrive, digesting our food, which in turn makes it more bioavailable and easier to digest for us, giving us a boost of probiotic goodness, among other benefits. There is a reason more and more people are excited about fermenting foods, and while I could go on and on, the main thing I like to focus on is the energetics of food and helping people find simple ways to connect deeper to the things they consume.
Not a day goes by where I don’t eat at least one, if not many more, fermented foods. With breakfast, Aja and I enjoy kraut, aged cheeses, kombucha, fermented hot sauces; the list goes on and on. Having a few jars of fermented goodies on hand makes mealtime easy. Simply cook up some veggies, meat, grains, etc., and top it with some fresh kraut or fermented hot sauce—delicious.
The class that I teach isn’t your average cooking class where we sit there and follow recipes step by step; this is more about finding your own flow in the kitchen, learning, trying things, understanding what it means to make mistakes and how they can help us grow and find our way, all while enjoying the process and seeing it less as a chore and more as a meditation. Ready to bring a little bit of that fermented goodness into your life?
Details:
Class Overview:
Date & Time: August 14th, 530-7pm.
Location: Private Residence between Boulder and Lyons on 36. (Location revealed upon sign up)
What’s Included:
You’ll make and take a fresh jar of ready to ferment veggies.
A communal meal with all sorts of fermented goodies, sourdough, cured meats, etc (Vegan and Vegetarian options as well).
Cost:
The cost is $65 per person, we keep the classes small at 6-8 people max so that we can really create an intimate container.
If you have any questions or want to put down a deposit to hold your space (as these classes tend to sell out fast), email me at youenjoylifemusic@gmail.com.
A joy teaching the folks at Wild Child Farm how to preserve and ferment their glorious veggies
About your “teacher”
Yoshua Greenfield began his journey in Brooklyn's bustling music and food scene but found his true calling in the quiet mountains of Colorado, where he embraced a simpler, more nature-aligned lifestyle. This transformation led him to explore the ancient art of fermentation, a passion that quickly turned into a cornerstone of his daily life and teachings.
Yoshua's approach to fermentation is rooted in a deep appreciation for the natural world and the desire to live a more connected and sustainable life. Through fermenting various foods, he discovered not only a way to enhance the nutritional value and flavor of everyday meals but also a profound form of meditation and mindfulness.
In his Fermentation 101 class, Yoshua shares his journey and learnings, emphasizing that fermentation is more than just a culinary technique—it's a pathway to understanding the cycles of life and our place within them. He believes in the power of making mistakes, learning from them, and finding joy in the process, encouraging his students to explore and experiment with an open heart.
Yoshua's teachings are an invitation to anyone interested in delving into the world of fermentation, seeking a deeper connection with the food they consume, and embracing a lifestyle that celebrates the wonders of the natural world.