Okay, so you probably don't get as irrationally excited about pickled and fermented foods as I do (why yes, there is
a plastic bucket in my garage used exclusively to make kim chee). But if you've ever enjoyed slurping miso soup, loading sauerkraut on a sausage or chugging cider then, well, you already dig fermentation.
Thursday, Aug. 27 we can all celebrate the power of rot together as Ecotrust hosts the city's inaugural Portland Fermentation Fest.
Here's the scoop from the organizers:
Taste and share homemade live, fermented food and drinks such as sour pickles, miso, kefir, cheese, hard cider, mead and more. Talk to fellow fermenters, exchange cultures and recipes, and get advice from local food fermentation enthusiasts. If you have a homemade fermented food or drink that you'd like to share please bring at least a gallon of it for samples and 100 copies of your recipe to hand out. If you have fermentation cultures you'd like to share please bring those as well. There will be no on site refrigeration.
Bonus: Evangelical "fermentation fetishist" Sandor Ellix Katz
, aka "Sandorkraut," author of the (un)cook book and memoir Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
will be there. So prepare to be converted to the cult of the pickle.
Portland Fermentation Festival takes place at Ecotrust's Billy Frank Jr. Conference Center, 721 NW 9th Ave. 6-8 pm Thursday, August 27. Free. All ages; open to the public. More info at firstname.lastname@example.org.