Tue 7/19 @ 8-10PM
Fermented foods are a hot new food trend, with their advocates claiming a whole array for health benefits for them. Surely you’ve heard someone you know rave about kombucha, the fermented tea that’s been popping up in coffeeshops and on the shelves of boutique groceries. In reality, fermentation is an ancient process for preserving food, used long before there was refrigeration. And most of us have been familiar with one variety of fermented food all our lives: the pickle, which is a fermented cucumber.
Three years ago, Molly Murray and her father Pat decided to expand the variety of fermented foods available to Clevelanders, founding Wake Robin Fermented Foods, with its production facility in the Hildebrant Building, on the outskirts of Ohio City. That’s where they create products like kimchi and sauerkraut, and specialty products like the Ruby Ruben, a blend of beets, apples, cabbage, turnips, juniper berries and black pepper.
Curious and want to know more? Molly Murray will hosting an educational evening at Side Quest in Lakewood, presented by the Lakewood Earth & Food (LEAF) Community. She’ll talk about the history of fermentation, the health benefits, and the preservation aspect, and will demonstrate a recipe.vThe event is free and open to all.
Lakewood, OH 44107