On Saturday, November 10th we were fortunate to teach an Indigo Shibori workshop at the lovely Slow North location in Austin.
On this chilly morning, Ryan and I prepared the Indigo vat with a 5-gallon bucket. We used the recipe for the 1-2-3 sugar vat, created by botanist and dye chemist, Michel Garcia. This recipe is really simple, you just have to follow the 1-2-3 measurements.
For example, we made our stock in a 3-gallon bucket which consisted of:
- 100gm of Indigo
- 200gm of calcium hydroxide
- 300gm of fructose
Once ingredients were mixed we let the stock sit for an hour.