A week ago I attended Freestone Fermentation Festival. At the festival, I sampled different kinds of kimchi, cheeses, miso, pickles, sauerkraut, natto and kombucha. Kombucha was extremely popular at this year's festival because of its first People’s Kombucha Awards.
I put my hand in a cedar enzyme bath. It was the first time I heard such a spa treatment. It felt nice because it's warm, and I am sure it's relaxing to be buried in it. It's probably similar to being buried in hot sand on a beach, but I am not sure about other health benefits it offers.
Mycological Society of San Francisco had a booth at the event to promote the organization. Master Ken and many of his students from Merritt College were there tending the booth. Master Ken was also a speaker at the event. His "FermentoMondoRama: Get Down and Dirty with Fermentation" was a demonstration that involved heavy audience participation. Within minutes after he introduced himself and his assists, people have volunteered to go up to the front to make bread, sauerkraut, and mead with prickly pears. I just recently got a Toshiba Camileo H30 camcorder, so I was busy recording the event. Below is a short clip of Mater Ken explaining how to capture local yeast:
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