Article4s on Food Fermentation
This class is available for private and group scheduling, at your place or mine. Contact me to plan and schedule by calling 610-389-8316 or emailing kpalcho@gmail.com. Learn to make Miso, a traditional, savory Japanese condiment made by fermenting soybeans or other legumes with salt and koji culture. The resulting thick paste is used for flavoring …
Miso Making Class with Tamari and Fermented Nut Butter Read More »
This class is available for private and group scheduling, at your place or mine. Contact me to plan and schedule by calling 610-389-8316 or emailing kpalcho@gmail.com. Fall vegetable fermentation is wonderfully fun and easy. In this class, we will learn about the history, culture, benefits and contemporary practice of making safely fermented fall season vegetables. …
This class is available for private and group scheduling, at your place or mine. Contact me to plan and schedule by calling 610-389-8316 or emailing kpalcho@gmail.com. Summer vegetable fermentation is wonderfully fun and easy. In this class, we will learn about the history, culture, benefits and contemporary practice of making safely fermented summer season vegetables. …
Tortillas and dry beans are having a boom as people scramble to fill larders with healthy, easily-stored food during the pandemic. The ancient knowledge about their nutritional value has waxed and waned through various times in history. It’s great that corn and beans are flying off the shelves in Berks. I wonder if today’s tortilla …
Corn and Beans-a nutritional powerhouse with nixtamalization Read More »
Salt is everywhere on earth. In the oceans, inside the earth, in our food and in our bodies. It is essential to life, and it plays a central role in fermentation. Many people struggle to consume less salt because it can cause high blood pressure. But our bodies require some salt. Along with some fun …
Berks County is home to an amazing number of talented commercial fermenters making everything from bread, cheese, vegetables and meats to beer, wine and kombucha. Let me introduce you to one of our cheesemakers. I met Stefanie Angstadt three years ago when I moved to the Oley Valley. One of my first thrills was to …
Interview with Oley Cheesemaker Stefanie Angstadt of Valley Milkhouse, Oley, PA. Read More »
This class is available for private and group scheduling, at your place or mine. Contact me to plan and schedule by calling 610-389-8316 or emailing kpalcho@gmail.com. Fermented condiments offer a new world of nutrition and flavor to year-round cooking. We will make a selection of 4 of the following choices: My famous fermented Worcestershire Sauce …
Fermented Condiments Class: Worcestershire Sauce, Hot Sauce, Garlic, Lemons and more Read More »
I would like to introduce you to some of the most amazing and unseen critters on earth. They are the natural yeast and bacteria who are responsible for fermentation. I call them critters because they are tiny organisms and they are very friendly and helpful. You can see them only under a microscope, but they …
The Friendly Critters Behind Fermented Condiments and Worcestershire Sauce. Read More »
Fermentation is rooted in agriculture, and no place does Ag like Berks County, Pennsylvania. As our harvest festivals continue, and fall vegetables and grains are tumbling out of our gardens, it is time to start fermenting. I grew up in the Philly suburbs, but spent a lot of time on a friend’s farm where I …
Benefits of Fermentation: Fermentation Beats Canning and Raises Nutritional Profile Read More »
Tamarindo: Worcestershire Sauce Secret Ingredient The classic Lea & Perrins Worcestershire sauce was a favorite condiment as I was growing up. The American version of this ancient fermented fish sauce pales in comparison to the Thai and Vietnamese originals but by tweaking the recipe with the addition of Tamarind Paste and anchovies, you can achieve …
kpalcho@gmail.com | (610) 389-8316 | Fleetwood, PA
Serving the greater Philadelphia and Reading, PA regions
All photos courtesy of Karen