The Ferment Farm
Adventures
KELOWNA FARMERS MARKET PICS
First Day at Kelowna Farmers and Crafters Market.
The Force was STRONG!
(Fourth of May - I am Treckie)
You will see us here for the summer as we collect true “Market” research.
First sale goes to Scott on his way to go pick wild mushrooms. Nope, I cant tell you where!
‘Booch Momma! Alisha & Anna are Fermentress Goddesses also legal for the market!
STAYIN’ ALIVE!
Thats what we are talking about!!!
Doubly WILD! Scot Moran is the forest forager with tuns of deep wood secrets!
Never boring at the market
Global Okanagan News visited our booth to interview Big Larry on the markets 21st Birthday
Harvesting
Tennille workin the patch..
Dilly Carrots-to- be!
messn with fresh picked garlic scapes whilst dillying
stuffing the jars before wet brining
![Un-crocking in food safety at Krafty Kitchen + Bar
http://kraftykitchen.ca/ [http://kraftykitchen.ca/]](/_astro/Copy%20of%20Uncrocking1.CtrGpx47_ZWNHvy.webp)
Un-crocking in food safety at Krafty Kitchen + Bar
http://kraftykitchen.ca/
Nothing but clean utensils touched anything.
The jokes…maybe not so clean!
![Velma Sperling shows us how to use her cabbage shredder at her Pioneer Market
food preparation kitchen. Wines and food have grown on her ranch since 1930 and
may have Kelowna’s oldest vines.
http://www.sperlingvineyards.com [http://www.sperlingvineyards.com]](/_astro/Copy%20of%20velma.D_VN8p12_zt6Bs.webp)
Velma Sperling shows us how to use her cabbage shredder at her Pioneer Market food preparation kitchen. Wines and food have grown on her ranch since 1930 and may have Kelowna’s oldest vines.
http://www.sperlingvineyards.com
This big shredder made quick work for filling our crocks. We add our SBO* component when mixing in the Hymalayan salt.
*SBOs -Soil Based Organisms carried from finely shredded carrots, beets, garlic, onions, radishes, cuckumber, small zuchinni, and fresh herbs. Valley Kraut is what we can be calling this. We make up our SBOs addition from our gardens as well as a trace from the best of all the Farmers Market folk. We believe some of the microbial magic from their soil and the love they put into their veggies should be included.
More life is better, and good life always wins!
Yup, everything washes up good at Moonstone Ferments! Manager Mia at Krafty Kitchen loves the way we cRock!
This last full moon ferment was Kimchi Madness! Here we are mixing the magic kimchi sauce into the cabbage & radish before crocking at our fermatorium in City Pizza.
mixture is squished down into the crock to help the brine and natural veggie juices released.
Once the crock is stuffed, large leafs make a “hat” to help contain the small veggies.
Cheesecloth is applied to keep all veggie fragments under the brine for proper aneorobic bacteria growth.
Bambo sticks help hold all down. Much CO2 gas is released during fermentation.
A pure quartz crystal point is used as a weight before sealing it all up!
And into the Fart room it goes!
Our seven page Food Safety Plan is necessary in this “bigger than home kitchen” fermentation.
The “Fart Room”
We had a great Kimchi Birday party at City Pizza. Uncrocked a 20 gallon behemoth that was packed in Novembers full moon.
Yup, it felt like a birthday party! This is about the biggest crock out there.
The custom lid came off, and the smell of over a hundred pounds of cabbage and radish flavoured garlic, ginger, onion, pepper, and fish sauce filled the room! Wonderful!!!
The quartz point was a big beauty. It did its job to stop the ferment from crawling out of the crock. More fancy than a river rock!!
pH 3.1 …pHerfection!!
Food Safe says anything over 4.6 pH is considered high risk. Water is around 7 pH and apple cider vinegar is 2.8 pH.
Natural fermentation makes food SAFE!
A very pretty jar stuffer!
She makes really great breakfasts. Yes, kraut & kimchi on ANYTHING makes it taste better!
Rolling out a crock of Golden Fire Kimchi
our “signiture” blend containing turmeric, cracked black pepper and a hit of habenero just to add a “spank” so we dont eat it too fast!
as the lid comes off the aroma hits!
Three nice quartz crystals were used as weights
Perfect pH! 3.1 is very acidic and extremely safe.
Jar stuffing is time consuming and full of love giving.
OMG! this ravioli is SO GOOD! Kimchi makes Everything Better!
Crock Hunting SUCCESS! Had to drive up the valley when a rumour of a #30 was for sale in a flea market.
Part of the Moonstone/AllAboutThe Gut fleet of vehicles. Out on a Jar run. Yup, its cheaper to buy special jars, but nobody will reuse them as much as good old Mason!
RUBY KRAUT 2016 (could be called “Valley Kraut”)
This perfect mix of green and red cabbage from the first of the season always tastes GREAT! Below are pictures of contributors who gave a bit of the love, intent, and microorganisms from their farms and gardens. Just a bit, but its still woven into the magic of this ferment. Lab results are back and we are ready to uncrock as soon as our stock of last winters ferments get gobbled up.
salt rubbing the quartz crystal weight
all crocked up!
