San Francisco Fermentation Group SFFerments

ALL PUBLIC EVENTS ARE FREE !

San Francisco Fermentation Group (SFFerments) is a group of folks in the Bay Area who are interested in learning more about fermentation and joining to make ferments together.

What is fermentation?
Fermentation is the process of metabolizing a foodstock (called a substrate) by microorganisms. The microorganisms use the substrate to grow and reproduce. In the process the substrate is converted to a fermentation product, which is the desired substance. The product can contain lactic acid, alcohol, or complex organics as produced in cheese, wine, and beer making.

Why do people ferment?
Fermentation achieves three objectives:
It preserves the substrate harvested in quantity at the peak of the season in the form of the product, which is more resistant to degradation.
It makes some nutrients in the substrate more available and produces other products of nutritional value.
The product has improved flavor compared to the substrate.
All these factors are reasons to ferment. And we hope to show you how!

Questions? Email dave2 at sfwcf dot com

Our event calendar:

Upcoming events:

In addition to the events listed below, we have occasional private ferment-making parties. If you would like to be invited to this kind of event (NOT FREE, because we need to recover the cost of ingredients) email dave1 at sfwcf dot com

June 20th, 2017 at 6:30PM
Kimchi

Anza branch of the Public Library, 550 37th Ave. (near Anza)
Muni 18, 31, 38 buses.

This delicious cabbage-based ferment from Korea will be discussed in detail. You can adjust the spicyness to suit your own taste. We will focus on a classic Korean recipe and how the flavor of the product can be influenced by the addition of ingredients rich in umami.
Kimchi slides in PDF format.

July 12, 2017 6:30PM Fiery Ferments with the Shockeys

Presidio branch of the Public Library, 3150 Sacramento St. (near Baker)
Muni 1,2,3,18,43 buses

About Fiery Ferments:
The authors of the best-selling Fermented Vegetables (SFPL Main, 11/2015) are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.

July 29th, 2017 at 1PM
Yogurt

Richmond branch of the Public Library, 351 9th Ave. (near Clement)
Muni 2,38,44 buses

Making your own yogurt needs no special equipment and produces a vastly superior product to commercial yogurt BECAUSE it is matched to your own family's tastes and desires. Come here about how to do this and sample homemade yogurt.
Yogurt slides in PDF format.

August 12th, 2017 at 6:30PM
Kombucha

Richmond branch of the Public Library, 351 9th Ave. (near Clement)
Muni 2,38,44 buses

Come hear the scoop on making kombucha (a ferment of sweet tea). Bring a small glass or cup for sampling.
Kombucha and Kefir slides in PDF format.

August 18th, 2017 at 6:30PM
TBA

Anza branch of the Public Library, 550 37th Ave. (near Anza)
Muni 18, 31, 38 buses.

Possible topics are Curtido (Salvadorean sauerkraut), Giardiniara (Italian vegetable ferment), Ginger Beer.

March 14th, 2018 at 6:30PM
TBA

Anza branch of the Public Library, 550 37th Ave. (near Anza)
Muni 18, 31, 38 buses.

Possible topics are Curtido (Salvadorean sauerkraut), Giardiniara (Italian vegetable ferment), Ginger Beer.

Prior events:

March 2, 2017 at 6:30PM Indian "Style" Kraut


Shiva-kraut slides in PDF format.

August 17, 2016 at 6 pm
Curtido - Salvadorean Sauerkraut

Richmond branch of the Public Library, 351 9th Ave. (near Clement)
Muni 2,38,44 buses

Make this delicious fermented sauerkraut featuring carrots and oregano alongside the usual cabbage. Lots of tips on how to wow your friends with this special side dish.
Curtido slides in PDF format.

July 19, 2016 at 6PM
Making traditional dill pickles

Dave described the steps in traditional dill pickle making and demonstrated the pickling process on a small batch. We made a "group" pickle and you could take one home to ferment.
Pickle slides in PDF format.

June 30, 2016 at 6 pm
Making Yogurt at Home

Richmond branch of the Public Library, 351 9th Ave. (near Clement)
Muni 2,38,44 buses

Making your own yogurt needs no special equipment and produces a vastly superior product to commercial yogurt BECAUSE it is matched to your own family's tastes and desires. Come here about how to do this and sample wild and tame yogurt.
Yogurt slides in PDF format.

June 9th, 2016 at 6PM
Kimchi

This delicious cabbage-based ferment from Korea was featured.
Kimchi slides in PDF format.

March 26, 2016 at 1:30 pm
Ginger Beer, natural soft drink

We will be showing you how to make ginger beer. This traditional and refreshing beverage can be made either alcohol-free, or with a low alcohol content like beer.
Ginger beer slides in PDF format.

February 20, 2016 at 1:30 pm
Kombucha and Kefir, fermented beverages

Richmond branch of the Public Library, 351 9th Ave. (near Clement) Muni 2,38,44 buses

Come hear a talk on making kombucha (a ferment of sweet tea) and kefir (a ferment of fresh milk, somewhat like a pourable yogurt).
Kombucha and Kefir slides in PDF format.

February 3, 2016 at 6:30 pm
Making Yogurt at Home

Ingleside branch of the Public Library, 1298 Ocean Ave. (at Plymouth)
Yogurt slides in PDF format.

November 19, 2015 6PM
Fermented vegetables, with Kirsten and Christopher Shockey

At the SFPL Main Library (Grove and Market) Latino/Hispanic Community Room.

November 10, 2015 6:30PM Sandor Katz Fermentation Workshop on video

West Portal Public Library Children's Room.

September 22, 2015 6:30PM
Making Yogurt at Home

West Portal Public Library Children's Room.

Last updated: June 6, 2017