How about sauerkraut, kefir, kimchi, or miso?
Come to share recipes and and cultures, or just to taste samples of fermented foods and beverages prepared by professionals and amateurs alike.
So if you don’t love the smell of dill and garlic slapped sour pickles, tart and punchy kombucha, sweet and sour fruit kimchi, or mild and tart kefir don’t come. There will be more to sample for the rest of us. That’s what the event is all about — sampling ferments, talking with those who made them and skill sharing.
If you didn’t get a chance to sign up as a presenter don’t worry. You can still bring your ferments to share. You won’t have a table and set-up but that’s ok. The more the merrier. So, please, come out for the wild, funky, stinky and delicious Portland Fermentation Festival 2010!
I missed this festival last year, which drew upwards of 500 attendees, but judging by the Willy Week‘s coverage, it was a wild success. Admission is a paltry $5!