San Francisco Fermentation Group SF Ferments

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 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!

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 dave1atsfwcfdotcom

August 31, 2016 at 6 pm downtown
Curtido - Salvadorean Sauerkraut


CANCELLED !!

Prior events:

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

West Portal Public Library Children's Room.

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


West Portal Public Library Children's Room.

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


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

February 3, 2016 at 6:30 pm


Making Yogurt at Home
Ingleside branch of the Public Library, 1298 Ocean Ave. (at Plymouth)
Link to the yogurt 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) on making kombucha (a ferment of sweet tea) and kefir (a ferment of fresh milk, somewhat like a pourable yogurt).
Link to the Kombucha and Kefir slides in PDF format.

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


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.
Link to the Ginger beer slides in PDF format.

June 9th, 2016 at 6PM
Kimchi


This delicious cabbage-based ferment from Korea was featured.
Link to the Kimchi 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)
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.
Link to the yogurt 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.
Link to the pickle slides in PDF format.

August 17, 2016 at 6 pm
Curtido - Salvadorean Sauerkraut


Richmond branch of the Public Library, 351 9th Ave. (near Clement)
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.
Link to the Curtido slides in PDF format.

Questions? Email dave1atsfwcfdotcom

Last updated: August 4, 2016