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Sunday February 26 2017   11am- 6pm
Event is FREE!
at Spirit Hall (242 51st St Pittsburgh Pa 15201)

and… Ferment Fest Variety Show and Potluck

Saturday February 25th  8pm-10pm Doors: 7:30
Sliding scale $5- $15, or Free with shared dish.
at The Glitter Box Theater (460 Melwood Ave Pittsburgh, Pa)

more info:

click_here_

Do your facebook thiiiing too? Yes.

Festival is open to interested vendors, workshop instructors, and performers from the community. Anyone with ideas, projects, wisdom is encouraged to join in. Anyone interested in performing/ sharing ANYTHING fermentation related for Saturday’s variety show, please email fermentpittsburgh@gmail.com

Vendor Registration 

Workshop Proposal Submission

Performance Registration

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Ferment Pittsburgh is a project created to influence the growth of fermentation culture in our area. We offer classes, put on the annual Pittsburgh Fermentation Festival, and sell various ferments on a small scale. Please contact us with any questions regarding fermentation and culturing, whether you need advice or are looking for some starters.

Next event,

Repair the World Wednesday 1/25 6pm- 8pm

 

Find us at

Bloomfield Farmer’s Market
Saturdays 9am- 1pm Liberty Ave and Gross Street

Projects/ Inventory

This is a comprehensive list to track the history of items produced and does not reflect the current inventory.

  • Black Garlic- Butter Hill Farm garlic (Allison Park, 10 miles from Pittsburgh). Held at 130 degrees for 40 days.
  • Salt Pickled Peach Blossoms- young blossoms, pickled in plum vinegar and dried for tea.
  • Salt Pickled Violets- pickled in plum vinegar and dried for tea.
  • Apple Cider Vinegar- apples collected in State College. Raw, unfiltered, nothing but apples.
  • Plum Vinegar- fruit collected in Lawrenceville. Raw, unfiltered.
  • Serviceberry Olives- salt-pickled green serviceberries.
  • Fermented Hinklehatz Flakes- crushed and fermented hinklekatz peppers, then strained and dehydrated. Hinklehatz are a Pa Dutch favorite to add to your sauerkraut.
  • Spruce Sauerkraut- mid-spring spruce tips add a lemony, coniferous taste to fermented cabbage.
  • Winter Solstice Miso- prepared annually on the solstice. Soybean and barley sweet miso.
  • Fermented Apple Spice- strained mash from apple cider vinegar, dehydrated slowly, and ground to a powder.
  • Milkweed capers- salt-brine fermented milkweed buds.
  • Green Peach Olives- under-ripe peaches, salt-brined.
  • Fermented Young Whole Black Walnuts
  • Cultured Yogurt- grass-fed milk from Pasture Maid Creamery
  • Cultured Butter- salted, Brunton’s Dairy cream, innoculated with kefir culture.
  • Maple Sap Vinegar- sap collected from trees in Pittsburgh, allowed to ferment, age, and condense naturally to a strong acidity.
  • Natural wine – wild yeasted wine, with no sugar or anything else added. Current flavors- peach, concord grape, persimmon.
  • Sweet corn and Mugwort beer
  • Koji coffee/ Coffee amazake

En route Projects

  • Fish sauce/ mushroom “fish” sauce
  • Kefir soap
  • fermented acorn flour