Knowledge Share Description
In this five hour in person knowledge share, we will learn to make four different fermented beverages; herbal sodas, ginger beer, kvass and mead. We will explore an array of fermentation techniques, harvesting wild yeast, lacto fermentation and how to incorporate in our fermentation practice. We will become intimate with our micro environment and learn to recognize them as part of us. We invite you to join us in using our intuition and our sensory ability to create and share what the invisible world of microorganisms is moving us to do. Each participant by the end of our time together will take home 3 different ferments to continue deepening relationship with them. We will spend 5 hours becoming deeply intimate with bacteria within us and outside of us. Our approach will be artistic, fun, and poetic to encourage everyone to have the skills and confidence to continue their fermentation journey beyond our time together.
Herbal Sodas are naturally fermented sodas made with herbs, flowers, roots and fruits
Ginger beer can be alcoholic or non-alcoholic, we will learn how to cultivate wild yeast in order to create a “ginger bug”
Beet kvass is a salty fermented beverage made with beets, water, salt and cultures. Beet Kvass is rich in minerals and vitamins
Mead is an alcoholic beverage made by fermenting honey, water, fruits or flowers
We will explore:
What is fermentation
History of fermentation
Wild Fermentation
Lacto Fermentation
How to make Mead
How to make ginger beer
How to make herbal sodas
How to make beet kvass
How to use wild fermentation to create other fermented beverages
Deepening our relationship to bacteria
Cost
$55 - low income
$77 - standard
$111 - pay-it-forward (if you have financial abundance, this is our pay-it-forward option to fund our full tuition scholarships)
This is an IN PERSON knowledge share
In Person Gathering
This in person knowledge share will take place in Local Roots Market and Cafe
Established in 2011, Local Roots NYC is an independent, minority woman-owned business and grassroots movement building a community-driven, regenerative food system in New York City. With a dream team of food enthusiasts, home cooks, community advocates, and agriculture experts, we’re connecting our fellow neighbors with local family farmers, bringing the joy and nutrition of peak-flavor food to more and more neighborhoods, and empowering our local community to create a healthier, more just, sustainable and delicious future — for all of us.
Brooklyn 398 Court St, Brooklyn, NY 11231
11:00am - 4:00pm Eastern Standard Time
Please bring your lunch or snacks. The cafe will also be open if you would like to purchase food there. We will be having a half hour break.
Participants will receive 20% off Local Roots Harvest Club seasonal veggie subscription
Facilitator
Darich Perez Reyes, born and raised in Puerto Rico has dedicated his life to food, traveling and traditional medicine. His biggest inspiration is his grandmother, who has taught him about plants, cooking and traditional fermentation knowledge. Darich’s fermentation journey began with his grandmother teaching him about “Pique” a traditional Fermented hot sauce from Puerto Rico. Beyond his grandmother’s initial inspiration, Darich has done his own research on and experimentation with both traditional foods and ferments of Puerto Rico and with those from the rest of the world. For Darich, experiencing different food traditions, especially those of his ancestors, helps him get closer to his true identity. “My identity through food becomes more of a rainbow the more I look at it. It only makes me feel closer to other traditions and cultures. I understand now that we are really just one family that has been separated into different cultures around the world, creating a beautiful quilt of traditions.” The the last 10 years of his life has been dedicated to learning about fermentation, farming and sharing this knowledge and inspiration with community.