April showers bring... two workshops!

Hello friends of 100% ferments!

I will be leading two workshops this month at my place, a stone's throw away from Jean Talon Market.

On Tuesday, April 8, 2014 at 7:30pm, we'll make final batches of the season of versatile and sought after Winter Kimchi and crunchy Lebanese Turnip Pickles (20$).

Monday, April 14, 2014, 7:30pm, we'll prepare Sauerkraut and Salt-preserved Lemons to suit the sunny days to come (20$).

Workshops include an exploration of basic vegetable lactofermentation principles, different preservation techniques, and tips and tricks that will help you as you experiment on your own.

Participants leave with the fruits of their labour: jars of sauerkraut, kimchi, and/or pickles to ferment at home. They also get a copy of my "ABCs of Vegetable Lactofermentation" handbook to guide them in future projects.

Please contact Haley at 100percentferments [at] gmail [dot] com  to sign up! Please include your name, phone number, and choice of workshop

100% ferments at La QV

Montrealers!

Join me tomorrow, Wednesday, October 10th for a swanky apéro at La QV, "votre caviste", 29 Beaubien East. Julie will be cooking up a delicious choucroute garnie: my caraway sauerkraut simmered with grelots fumés (smoked cured pork) from Fou du Cochon de Kamouraska. Cyril has the wine covered with a glass of German white. Drop in for a chat between 5 and 10pm for some fun. Vive la choucroute!

Choucroute Garnie + German Chasselas wine = $12

Vegetable Lacto fermentation ABCs booklet by yours truly = $4

Montréalais(es)!

Venez me rencontrez demain, mercredi, le 10 octobre, pour un apéro à La QV, "votre caviste", 29 Beaubien Est. Julie cuisinera sa délicieuse choucroute garnie, fait à partir de ma choucroute et des grelots fumés du Fou du Cochon de Kamouraska. Cyril le sommelier nous offre un vin blanc Allemand en accompagnement. Venez jasez entre 17h et 22h. Vive la choucroute!

Choucroute garnie + Chasselas Allemand = $12

Livret l'ABC de la lacto fermentation des légumes (par moi!) = $4

Fall Puces Pop! Puces Pop automnale!

Hey Montrealers! It's that time of year again!

Please join me next weekend, Sept. 22-23 at Église St-Michel, the domed church at the corner of St-Urbain and St-Viateur, for Puces Pop. I'll be there selling sauerkraut, kimchi, curtido, some special harvest pickles, and of course, Pickles on a Stick!

You'll find us (the pickles and I) sharing a table with my friends Mel and Tyler from LEMO Lemonade... because they like it tart and tangy too.

Chers Montréalais,

C'est bientôt Pop Montréal!

Venez me rejoindre cette fin de semaine à l'Église St-Michel, au coin des rues St-Viateur et St-Urbain, pour la foire artisanale Puces Pop. J'aurai de la choucroute, du kimchi, du curtido, des pickles spécials de saison, et surtout, des Cornichons-Pogos!

Vous me retrouveriez à côté de mes amis Mel et Tyler de LEMO Lemonade - ils apprécient aussi le petit côté acidulé.

Green Scene

No posts since June, and now hot, wandering summer is coming to an end. Good thing these reminders of the sun can been hoarded away for the dark months ahead...

Fig. 1. Late summer bounty, left to right: okra with hot peppers and "fairy tale"
eggplants, sour dill pickles, and spicy green beans.

Fig. 2. Desert sunrise.

Spring Puces Pop

Come join me in celebrating one whole year of 100% ferments at Spring Puces Pop!

The event takes place this Saturday and Sunday, June 9-10, from 11-6pm in the basement of St-Enfant Jésus Church at the corner of St-Dominique and St-Joseph.

This time around, I'm bringing along the usual suspects, like kimchi, curtido, and sauerkraut for all of your bbq-ing needs, but will also have a limited supply of seasonal specialties, like a beautiful Giardiniera di Primavera (asparagus, radishes, chives, wild horseradish), Lebanese turnip pickles, and miso-fermented carrots! Come by to taste if you're curious...

posthumous pickle party

Fig. 1. Simcha, photographer unknown.

It won't make dill pickle season come any sooner, but please check out this film featuring the late Simcha and Fanny Leibovich and their famous sour dills.

Made in Montreal in 2006, it was released sometime ago but was news to me. It's dubbed in French, but don't let that stop you...

a wild embrace

Fig. 1. Left to right, wild experiments: dandelion bud capers with coltsfoot flowers, blushing ramp bulbs, and fiddleheads with ramp greens.

From faraway forests to nearby back alleyways, spring has sprung.

Thanks to Elisabeth for her gifts from the woods!