Portland Fermentation Festival 2016 Redux

November 2nd, 2016
Perennial festival favorite -- Choi's Kimchi. Co-owner Matt Choi on the right and family and business friend Moah Son on the left. Matt's mom Chong -- co-owner of this business stopped by for a minute but she'd been up the night before until 4am making kimchi so she was a little tired. Matt was on last year's and this year's Panel of Fermentation Experts.

Perennial festival favorite — Choi’s Kimchi. Co-owner Matt Choi on the right and family and business friend Moah Son on the left. Matt’s mom Chong — co-owner of Choi’s Kimchi stopped by for a minute but she’d been up the night before until 4am making kimchi so she was a littttttle tired and headed home. Matt was on last year’s and this year’s Panel of Fermentation Experts.

Well, we did it again — another wild, stinky and super fun Portland Fermentation Festival at Ecotrust! This year’s Seventh Annual fest was chock-full of tasty funky fermented foods, smarty-pants exhibitors and attendees, an excellent Panel of Fermentation Experts, all sorts of fun DIY demo’s, rooftop good vibes thanks to DJ Jimbo (check out his festival playlists here and here) and Reverend Nat’s Hard Cider and much much more. Thank you all for coming out for it and joining the stink!

We put the Portland Fermentation Festival together every year with a shoestring budget + heaps of volunteered hours (thank you sooooo much to all of our kick-ass volunteers!) and as always we’re so grateful that Ecotrust puts up with us year after year. Thank you again Ecotrust! We love you.

We had some great coverage this year including this segment on KGW News with Cassidy Quinn. We’ve posted most of the other coverage on social media. If you’d like to keep up with local fermenty goings-on please check out Facebook and Twitter pages.

Below are a whole bunch of photos from this year’s Stinkfest! If you have some great ones too please post them to the Facebook page or Twitter them with the hashtag #pdxfermentfest.

Thank you, thank you, thank you and see you all again next year we hope! Stay stinky! Oh, and please let me know if I attributed anything incorrectly. Thanks!

Pre-fest KGW News coverage thanks to Cassidy Quinn. She, Nat and Claudia tried Nat's chicha on camera AND Nat chewed and spit up some of the corn mash spit that this traditional Peruvian corn drink is made of. You read that correctly -- they essentially drank Nat's spit. Nat always brings something wildly experimental to the fest every year and we love him so much for it.

Pre-fest KGW News coverage thanks to Cassidy Quinn. She, Nat and Claudia tried Nat’s chicha on camera AND Nat chewed and spit up some of the corn mash that this traditional Peruvian corn drink is made of. You read that correctly — they essentially drank Nat’s spit! (I did too and it was actually pretty good — light, sweet and slightly roasty smoky) Nat always brings something wildly experimental to the fest every year and we love him so much for it.

We kicked off this year's fest with a super inspiring and informative Panel of Fermentation Experts with left to right: Tara Whitsitt (Fermentation on Wheels), David Barber (Picklopolis), Matt Choi (Choi's Kimchi), Nat West (Reverend Nat's Hard Cider) and Claudia Lucero (Urban Cheesecraft).

We kicked off this year’s fest with a super inspiring and informative Panel of Fermentation Experts with left to right: Tara Whitsitt (Fermentation on Wheels), David Barber (Picklopolis), Matt Choi (Choi’s Kimchi), Nat West (Reverend Nat’s Hard Cider) and Claudia Lucero (Urban Cheesecraft).

A little bit closer. Such a great panel. We ended it on each of their best pieces of advice for the beginning fermenter. The general gist: just do it. You don't need fancy equipment or lots of know-how, this is a born of mistakes primitive way of preserving food. Tap into that and have fun.

A little bit closer. Such a great panel! We ended it on each of their best pieces of advice for the beginning fermenter. The general gist: just do it. You don’t need fancy equipment or lots of know-how, this is a born of mistakes primitive way of preserving food. Tap into that and have fun. Kick your intimidation to the curb.

Once the panel concluded doors opened for the first of the night's two tasting and madness ensued. A fun, yummy, wild ferments madness.

Once the panel concluded the doors opened for the first of the night’s two tastings and madness ensued. A fun, yummy, wild ferments madness.

Portland Fermentation Festival co-organizers left to right: David Barber, me, George Winborn. Thank you for making this year's fest so fun and special!

Portland Fermentation Festival co-organizers left to right: David Barber, me, George Winborn. We love you!

Nat West serving up his Peruvian chewed/spit fermented corn drink. Nat always makes really unusual experimental ferments just for the fest -- last year he fermented Mongolian milk wine and the year before that LEG OF LAMB cider! Wacky and awesome.

Nat West serving up his Peruvian chewed/spit fermented corn drink. Nat always makes really unusual experimental ferments just for the fest. Last year he sampled his Mongolian milk wine and the year before that he brought his fermented LEG OF LAMB cider! Wacky and awesome.

Super cute couple Connie and Brian Shaw of Hood River's Oregon Brineworks always bring the most delicious spread of their ferments. This year was no different. You can find their ferments all over Portland (New Seasons, Green Zebra, Peoples Food Coop ++) and they're soooo yummy!

Connie and Brian Shaw of Hood River’s Oregon Brineworks always bring the most delicious spread of their ferments. This year was no different. You can find their ferments all over Portland (at New Seasons, Green Zebra, Peoples Food Coop ++) — they’re soooo yummy!

Owner Sash Sunday of Olympia's OlyKraut serving up all different kraut samples (also available in Portland markets) AND pouring shots of pickle brine. YUM!!

Owner Sash Sunday of Olympia’s OlyKraut serving up all different kraut samples (also available in Portland markets) AND pouring shots of spicy spectacular pickle brine. YUM!! Next level ingredient for rad Bloody Marys.

George Tsesoukas of Soma Kombucha (based in St. Johns) pouring up tart and tasty kombucha samples.

George Tsesoukas of Soma Kombucha (based in St. Johns) pouring up tart and tasty kombucha samples. So many different tasty flavors.

Out on the mezzanine we had three demo's throughout the night. Austin Durant from San Diego did this fun and DIY kimchi and gochujang making demo.

Out on the mezzanine we had three demo’s throughout the night. Austin Durant of the Fermenters Club (he came up all the way from San Diego!) did this fun and inspiring DIY kimchi and gochujang making demo.

Right across the mezzanine at the same time Claudia Lucero led a fermented nut cheese demo. I definitely am going to try my hand at these now. So yummy and sour and smooth. She's currently working on a book all about vegan cheeses. Her 1-Hour Cheese cookbook came out...

Right across the mezzanine at the same time Claudia Lucero led a fermented nut cheese demo. I definitely am going to try my hand at these now. So yummy, tart, smooth and creamy. She’s currently working on a book all about dairy-free cheeses! Her excellent One-Hour Cheese cookbook came out in 2014.

Heidi Nestler owner of Pickled Things sampled her sticky tasty natto at this year's fest and...

Festival veteran Heidi Nestler, owner of Pickled Things, sampled her sticky tasty natto at this year’s fest and…

Heidi also led a demo on pickled Japanese vegetables -- nukazuke, misozuke and kojizuke. I really wish I could have gone to that one.

Heidi also led a demo on pickled Japanese vegetables — — nukazuke, misozuke and kojizuke. I really wish I could have gone to that one.

While Heidi did her demo festival volunteer superstar Marty handed out natto samples at her table. Jimbo got to try natto for the first time! He loved it.

While Heidi did her demo festival volunteer superstar Marty handed out natto samples at her table. Jimbo got to try natto for the first time! He loved it.

I'm bummed I didn't get any photos of the lovely ticketing ladies in the atrium this year but I did get this one with three of them. Left to right: Michelle, Stacy and Loly. All dear friends.

I’m bummed I didn’t get any photos of the lovely ticketing ladies in the atrium this year but I did get this one with three of them. Left to right: Michelle, Stacy and Loly. All dear friends.

Lion Heart Kombucha! I asked one little boy at the fest this year what his favorite festival sample was and he said, "ALL the kombucha!" Love it.

Lion Heart Kombucha! I asked one little boy at the fest this year what his favorite festival sample was and he said, “ALL the kombucha!” Love it.

Tim Root's incredible festival poster this year! We're so lucky that he continues to do our poster year after year. So creeeeeepy awesome.

Tim Root’s incredible festival poster this year! We’re so lucky that he continues to do our poster year after year. So creeeeeepy awesome.

Colin Franger of Blue Bus Cultured Foods in Bingen, Washington. Colin has been coming to the fest for years sampling his yummy ferments and you can find a lot of them in Portland at New Seasons, Whole Foods, various co-ops and other markets.

Colin Franger of Blue Bus Cultured Foods in Bingen, Washington. Colin has been coming to the fest for years sampling his yummy ferments and you can find a lot of them in Portland at New Seasons, Whole Foods, various co-ops and other markets. That’s his green bean kimchi — got more than one sample 😉

Careen Stoll -- another festival veteran -- brought her gorgeous handmade crocks and mortars and pestles again this year. Check out her goods online http://www.fire-keeper.org/

Careen Stoll — another festival veteran — brought her gorgeous handmade crocks and mortars and pestles again this year. Check out her goods online http://www.fire-keeper.org/

While Claudia Lucero did her demo folks sampled her awesome fermented nut cheeses.

While Claudia Lucero did her demo folks sampled her awesome fermented nut cheeses.

Jon Westdahl and Julie sampling all different Squirrel & Crow tasty tempehs, misos and one of my favorite festival tastes this year -- cultured vegan butter. So good.

Jon Westdahl and Julie sampling all different Squirrel & Crow tasty tempehs, misos and one of my favorite festival tastes this year — cultured vegan butter. So good.

A little closer...

A little closer…

Festival co-organizer David Barber of Picklopolis sampling his always delicious sour dills. One of my favorite pickles on the planet.

Festival co-organizer David Barber of Picklopolis sampling his always delicious sour dills. One of my favorite pickles on the planet.

My good friend and super talented animation artist Stephen Bodin put this cool image together for us to announce the festival a few months ago. Love it so much.

My good friend and super talented animation artist Stephen Bodin put this cool image together for us to announce the festival a few months ago. Love it so much.

First time fest exhibitors Sue and Wendy of NW Ferments (they sell all sorts of fermentation starter cultures) sampling their tasty kombucha.

First time fest exhibitors Sue and Wendy of NW Ferments (they sell all sorts of fermentation starter cultures) sampling their tasty kombucha.

Rooftop good vibes (and tunes) were provided by DJ Jimbo and Reverend Nat's Hard Cider. Crazily enough we were rain-free yet another year. The Fermentation Fest is always on a beautiful night. Really pretty view on the Ecotrutst roof.

Rooftop good vibes (and tunes) were provided by DJ Jimbo and Reverend Nat’s Hard Cider. Crazily enough we were rain-free yet another year. The Fermentation Fest is always on a beautiful night. Really pretty view on the Ecotrust roof.

Grant from Reverend Nat's Hard Cider poured cider on the rooftop all night long. My very, very, very favorite hard cider maker.

Grant from Reverend Nat’s Hard Cider poured cider on the rooftop all night long. Nat West of Reverend Nat’s Hard Cider’s is my very, very, very favorite hard cider maker.

Matthew of Eva's Herbucha (one of Portland's first commercial kombucha makers) poured yummy kombucha from their tap to thirsty festival goers.

Matthew of Eva’s Herbucha (one of Portland’s first commercial kombucha makers) poured yummy kombucha from their tap to thirsty festival goers.

I always end these posts with a photo of festival co-organizer George Winborn (in the background) in the jetpack vacuum cleaner but this year David got the honors ;)

I always end these posts with a photo of festival co-organizer George Winborn (in the background) in the jetpack vacuum cleaner but this year David got the honor 😉

Thank you to every last one of you who came out and were a part of making this year’s SEVENTH annual Portland Fermentation Festival so special. Love, love, love you!