Welcome to Shipwreck Ferments
We run fermentation workshops in Seacoast New Hampshire and Southern Maine. Fermentation is a great way to preserve the harvest, giving you a chance to savor the fruits of our area in a new, delightfully sour, way.
Fermentation Workshops: Come ferment with us!
Intro to Fermentation Dates and Locations TBD
Curious about fermentation? Not sure where to begin? This is the workshop is for you. Join us for a little history, a little science, and a lot of bacteria talk! We will by a taste-testing a variety of ferments; see a demo of fermenting vegetables with a salt-water brine; and join in a hands-on group kraut making session. Everyone will go home with a jar of kraut to ferment! No fermenting experience required.
Why fermented vegetables?
First and foremost, the taste. The tangy, sour taste enhances the flavor of whatever you pair it with - just like adding a dash of vinegar to your food. Once you start incorporating ferments into your cuisine you might just find yourself craving them more and more.
Secondly, fermentation, also called lacto-fermentation, is humanity's oldest method of preserving food, and we think the best. Each spoonful of fermented vegetables contains millions of friendly bacteria that recent science has suggested are vital for good digestion, a strong immune system, and positive mental health.
We believe that local food of all kinds is the best first step consumers can take towards good health; regularly eating fermented products like ours is another huge step. But at the same time as thinking about health, we also love the variety of flavors that fermentation can create, well beyond sauerkraut.
What are fermented vegetables?
When a vegetable is submerged in a salt-water brine the lactic acid producing bacteria that are typically dormant on the vegetables wake up and start eating the carbohydrates in the vegetables. This process produces lactic acid, and this acid preserves the vegetables giving them a tangy, sour taste. Sauerkraut and Kimchi are two popular fermented vegetables but any vegetable can be fermented, and we like to try them all.