Gathering Summary: Lacto-Fermentation, with Don Bates & Jeanette Cheney, August 17, 2011

Bread & Butter Pickles

by Catherine Haug

(photo, left, of lacto-fermented pickles by C. Haug)

This is just a short synopsis; you can find more detail in the complete, printable pdf file: Gathering Summary: Lacto-Fermentation with Don Bates & Jeanette Cheney, Aug 17, 2011.

See For More Information (below) for the recipes handouts.

Presentation Topics

Presenters Don Bates & Jeanette Cheney described and demonstrated the following, and brought samples and tasters to tempt our taste buds:

German Fermenting Crock

Vegetable ferments:

(photo, right, from Lehmans)

  • Why and when to lacto-ferment
  • Basic process for veggies
  • How to eat it?
  • Biology of lacto-fermentation
  • What to ferment
  • Time & temperature
  • Equipment, tools and ingredients
  • Storage and maintenance
  • Demonstration: Kraut and Traditional Brine

Other ferments

  • Kombucha
  • Rejuvelac
  • Yogurt & kefir
  • Seed cheese


For More Information


  • Wild Fermentation, by Sandor Ellix Katz (see Amazon for a peak inside;
  • Sproutman’s Kitchen Garden Cookbook, by Steve Meyerowitz (see Amazon for a peak inside;
  • Nourishing Traditions, by Sally Fallon & Mary G. Enig, PhD. (see Amazon for a peak inside;

Recipes Handouts

Related pdf files on The EssentiaList

Related articles on The EssentiaList

2 Responses to “Gathering Summary: Lacto-Fermentation, with Don Bates & Jeanette Cheney, August 17, 2011”

  1. Ann Strawser says:

    How can I get a “kombucha’ starter…I don’t want to spend time making my own.

    I am in Bigfork Mt. so if you know of anyone that has a ‘starting mushroom’ I would love to get one going.

  2. Catherine says:

    I recently posted a “Free Stuff” item regarding a kombucha starter and also milk and water kefir starters. Please see Free Stuff: Kombucha, Milk Kefir and Water Kefir Cultures