San Francisco Fermentation Group (SFFerments) is a group of folks in the Bay Area who are interested in learning more about fermentation and joining to make ferments together.
What is fermentation?
Fermentation is the process of metabolizing a foodstock (called a substrate) by
microorganisms. The microorganisms use the substrate to grow and reproduce.
In the process the substrate is converted to a fermentation product, which is
the desired substance. The product can contain lactic acid, alcohol, or complex
organics as produced in cheese, wine, and beer making.
Why do people ferment?
Fermentation achieves three objectives:
* It preserves the substrate harvested in quantity at the peak of the season
in the form of the product, which is more resistant to degradation.
* It makes some nutrients in the substrate more available and produces other products of nutritional value.
* The product has improved flavor compared to the substrate.
All these factors are reasons to ferment. And we hope to show you how!
Questions? Email dave2 at sfwcf dot com
In addition to the events listed below, we have occasional private ferment-making
parties.
If you would like to be invited to this kind of event (NOT FREE, because
we need to recover the cost of ingredients) email dave2 at sfwcf dot com
There are no public events scheduled at this time. If you would like an event at a SFPL library near you, ask your librarian to schedule one.
Golden Gate Valley Library 1801 Green Street at Octavia, SF
Muni 45 buses run on Union 1 block north of the branch.
There are also buses on Van Ness 3 blocks east of the branch.
Come hear the scoop on making kombucha (a ferment of sweet tea).
Bring a small glass or cup for sampling and a 1-2cup lidded tub for starter.
And some bonus content on BUTTERMILK! Bring a cup for buttermilk starter too.
Kombucha-Buttermilk slides in PDF format.
Eureka Valley branch of the Public Library, 16th Street near Market
Muni 22,24 buses, Castro Metro, F streetcars
Come hear the scoop on making kombucha (a ferment of sweet tea).
Bring a small glass or cup for sampling.
And some bonus content on BUTTERMILK! Bring a cup for buttermilk starter too.
Kombucha-Buttermilk slides in PDF format.
Dave Gomberg lectured on fermenting lemons and making ginger beer
at this fundraiser event hosted by the Cal Academy.
There were lots of other presenters as well.
More info at Fermented Nightlife.
Why Ferment slides in PDF format.
Ginger beer slides in PDF format.
Fermented Lemons slides in PDF format.
On 8/4/2018 we had a private German-style kraut making party.
Kraut making slides in PDF format.
Anza branch of the Public Library, 550 37th Ave. (near Anza)
Muni 18, 31, 38 buses.
Making your own yogurt needs no special equipment and produces a vastly
superior product to commercial yogurt BECAUSE it is matched to your
own family's tastes and desires. Come here about how to do this and
sample homemade yogurt.
Yogurt slides in PDF format.
Portola branch of the Public Library, 380 Bacon St. (above San Bruno Ave)
Muni 54 bus and 9, 9L, 8X, 8AX buses 3 blocks east of the library.
This delicious cabbage-based ferment from Korea will be discussed in detail.
You can adjust the spicyness to suit your own taste.
We will focus on a classic Korean recipe and how the flavor of the
product can be influenced by the addition of ingredients rich in umami.
Kimchi slides in PDF format.
Noe Valley branch of the Public Library, 451 Jersey St. (near Castro))
Muni 24, 35, 48 buses.
Making your own yogurt needs no special equipment and produces a vastly
superior product to commercial yogurt BECAUSE it is matched to your
own family's tastes and desires. Come here about how to do this and
sample homemade yogurt.
Yogurt slides in PDF format.
Anza branch of the Public Library, 550 37th Ave. (near Anza)
Muni 18, 31, 38 buses.
This delightful garnish to any of a multitude of dishes is only
lightly fermented and retains a fresh vegetable flavor. If you like
cauliflower you will love giardiniera. Come and hear how easy it is to make.
Giardiniera slides in PDF format.
Richmond branch of the Public Library, 351 9th Ave. (near Clement)
Muni 2,38,44 buses
Come hear the scoop on making kombucha (a ferment of sweet tea).
Bring a small glass or cup for sampling.
And some bonus content on BUTTERMILK! Bring a cup for buttermilk starter too.
Kombucha slides in PDF format.
Richmond branch of the Public Library, 351 9th Ave. (near Clement)
Muni 2,38,44 buses
Making your own yogurt needs no special equipment and produces a vastly
superior product to commercial yogurt BECAUSE it is matched to your
own family's tastes and desires. Come here about how to do this and
sample homemade yogurt.
Yogurt slides in PDF format.
Presidio branch of the Public Library, 3150 Sacramento St. (near Baker)
Muni 1,2,3,18,43 buses
About Fiery Ferments:
The authors of the best-selling Fermented Vegetables (SFPL Main, 11/2015)
are back, and this time they’ve brought the heat with them. Whet your
appetite with more than 60 recipes for hot sauces, mustards, pickles,
chutneys, relishes, and kimchis from around the globe. Chiles take
the spotlight, but other traditional spices like horseradish, ginger,
and peppercorns also make cameo appearances. Dozens of additional
recipes for breakfast foods, snacks, entrées, and beverages
highlight the many uses for hot ferments.
Anza branch of the Public Library, 550 37th Ave. (near Anza)
Muni 18, 31, 38 buses.
This delicious cabbage-based ferment from Korea will be discussed in detail.
You can adjust the spicyness to suit your own taste.
We will focus on a classic Korean recipe and how the flavor of the
product can be influenced by the addition of ingredients rich in umami.
Kimchi slides in PDF format.
Shiva-kraut slides in PDF format.
Richmond branch of the Public Library, 351 9th Ave. (near Clement)
Muni 2,38,44 buses
Make this delicious fermented sauerkraut featuring carrots and oregano
alongside the usual cabbage. Lots of tips on how to wow your friends
with this special side dish.
Curtido slides in PDF format.
Dave described the steps in traditional dill pickle making and
demonstrated the pickling process on a small batch. We made a "group"
pickle and you could take one home to ferment.
Pickle slides in PDF format.
Richmond branch of the Public Library, 351 9th Ave. (near Clement)
Muni 2,38,44 buses
Making your own yogurt needs no special equipment and produces a vastly
superior product to commercial yogurt BECAUSE it is matched to your
own family's tastes and desires. Come here about how to do this and
sample wild and tame yogurt.
Yogurt slides in PDF format.
This delicious cabbage-based ferment from Korea was featured.
Kimchi slides in PDF format.
We will be
showing you how to make ginger beer. This traditional and refreshing
beverage can be made either alcohol-free, or with a low alcohol content
like beer.
Ginger beer slides in PDF format.
Richmond branch of the Public Library, 351 9th Ave. (near Clement) Muni 2,38,44 buses
Come hear a talk
on making kombucha (a ferment of sweet tea) and kefir (a ferment of
fresh milk, somewhat like a pourable yogurt).
Kombucha and Kefir slides in PDF format.
Ingleside branch of the Public Library, 1298 Ocean Ave. (at Plymouth)
Yogurt slides in PDF format.
At the SFPL Main Library (Grove and Market) Latino/Hispanic Community Room.
West Portal Public Library Children's Room.
West Portal Public Library Children's Room.
Last updated: August 24, 2020