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Fermenting Vegetable Pickles and Condiments

February 9, 2014 @ 10:00 am - 1:00 pm


fermentationFor those of you who have taken a workshop with Val Andrews, you’ll be excited she’s back. This time she’s teaching her favourite topic — fermentation.

Humans have been fermenting food for hundreds of years.  Microscopic organisms transform food to extend its usefulness. Fermentation also makes food more nutritious and tasty.

Many of your favourite foods and drinks are fermented, including bread, cheese, wine, beer, mead, cider, chocolate, coffee, tea, pickles, sauerkraut, kimchi, salami, miso, tempeh, soy sauce, vinegar, yogurt, kefir and kombucha.

Sally Fallon, in her famous cook book Nourishing Traditions, tells us that lacto-fermented fruits and vegetables have “numerous advantages beyond those of simple preservation”.

These include:

  • enhanced digestibility
  • increased vitamin levels
  • numerous helpful enzymes
  • antibiotic and anti-carcinogenic substances
  • lactic acid which promotes the growth of healthy flora throughout the intestine
  • hydrogen peroxide and small amounts of benzoic acid
condimentsYou will learn about:
  • the history and uses of these amazing super foods
  • how to properly prepare ferments in a hands-on method
  • any mistakes you could make (not many)

You will get:

  • hands-on experience
  • finished product to take home
  • recipes and notes
  • samples of The Harvest Pantry ferments

Note: This is a hands-on workshop. Please prepare to get your hands dirty.


Val Andrews is a culinary professional who brings over 25 years experience to her art. She has worked as a food service manager, culinary instructor, recipe developer, caterer and farmers market stall operator. She is dedicated to the use of local, organic ingredients and creating a dining experience that is not only delicious, but health-giving and memorable. For Val, good food, whether you are growing it, preparing it or eating it, is the foundation for forging strong, joyful relationships and building community. Val has been preserving and fermenting foods since her childhood. She has a unique gift for making her students feel confident and empowered to take hands-on skills home and put them into practice. Check out her website, The Harvest Pantry.



When: Sunday, February 9th, 10am-1pm

Where: Artisanale French Country Cooking, 214 Woolwich Street, Guelph

Cost: Pay-What-You-Think-Its-Worth. A $25 deposit holds your spot. At the end of the workshop, you’ll have the opportunity to pay what you felt the workshop was worth to you. The average contribution is $90.

To Bring: Apron


A few words about Pay-What-You-Think-Its-Worth (PWYTIW): At Minga, we are committed to making workshops financially accessible. We believe that skills should be in the hands of all people. We also want to be sure that our instructors are paid well for the skill that they are teaching. We are experimenting with an alternative payment method, Pay-What-You-Think-Its-Worth. We charge a minimal deposit upon registration. After the workshop is complete, you will be given the opportunity to make an additional contribution based on what you felt the workshop was worth to you. For some guidance, we will give what the average contribution that others have made in the past. Was it worth more to you? Was it worth less? Its important to know that our instructors are paid based on what you contribute.


Cancellation Guidelines

  • Minga will provide a 100% refund for workshops cancelled by Minga.
  • If a registrant cancels a workshop with more than 48 hours notice, a 100% refund will be issued.
  • If a registrant cancels with less than 48 hours notice or does not show up, no refund will be issued.
  • The above policies apply for pre-registered workshops. Refunds or credits will not be issued for a missed class.

* Please note that we’ll be sending out information about the specifics of the workshop a few days before, including a reminder of what to bring.

** Please also note that you don’t need to register through Eventbrite. If you would rather pay by cash or cheque, contact


February 9, 2014
10:00 am - 1:00 pm
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