2015 Austin Fermentation Festival Workshops
9:45am – 10:30am
Workshop 1: Cheese Making 101
By Dave Eagle of Eagle Mountain Farmhouse Cheese
A brief overview of cheese making basics using raw cow’s milk, including the use of lactic cultures to acidify fresh milk and coagulants to transform the acidified milk into curds.
Workshop 2: How to Make Raw, Probiotic, Cultured Veggies
By Amanda Love, The Barefoot Cook
Learn how to make your own probiotic, cultured veggies! Once fermented, regular veggies transform into superfoods with powerful probiotics and enzymes that enhance digestion, remove pathogens, toxins and deliver more minerals and nutrients to your cells. Using local, seasonal veggies, Amanda will demonstrate how to make several different kinds of cultured veggies and discuss the different methods you can employ to make them such as the salt, whey, and starter culture method.
Workshop 3: Beet Kvass Basics
By Alex Lewin of Real Food Fermentation
Beet Kvass is a rich, complex, earthy tonic which can be made and fermented at home easily. Join Alex to learn how to make this lacto-fermented tonic and discover how this deep purple ferment will impress your friends and your belly.
10:45am – 11:30am
Workshop 4: Fermented Sausage
By Ben Runkle of Salt & Time Butcher Shop and Salumeria
An overview of fermenting sausages for flavor development and preservation. A guided discussion with tastings of a variety of fermented sausages.
Workshop 5: Kombucha: Secrets to a Super Alive Brew
By Kimberly Lanski of Buddha’s Brew
A brief history of kombucha and its benefits, how to brew kombucha and what to look for in a healthy, alive batch of kombucha. Special secrets to a super alive brew.
Workshop 6: Fermented Foods with Every Meal
By Rachel Dunlap of Whole Foods Market
Now that you have learned how to make a variety of fermented foods, learn how to incorporate them into your everyday cooking! Using local fermented products, Rachel will walk you through fermented friendly breakfast, lunch & dinner recipes. She will also give you a few tips on how to incorporate them into everyday items like condiments, salad dressings, sauces & marinades.
Workshop 7: Fermented Drinks – Nature’s Healthy “Sodas”
By Hannah Crum of Kombucha Kamp
Sodas are a fad and they are fading fast. So what’s a 21st century bacteriosapien going to sip on? Why, fermented drinks of course! Milk Kefir, Water Kefir, Kombucha & Jun are covered in this demo and conversation about why our bodies thrill to the unique flavors and benefits of these tasty drinks that have been around as long as we have. Hannah Crum aka the Kombucha Mamma has been fermenting & educating for over a decade.
Workshop 8: Get Crocking
By Kirsten K. Shockey
Its time to get crocking! Expand your culinary skills to include the safe and healthful technique of vegetable fermentation with Kirsten K. Shockey, author of Fermented Vegetables: Creative Recipes for Fermenting 80 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. There will be a demonstration on making fresh sauerkraut using cabbage and other seasonal vegetables and most importantly answering your questions.
Workshop 9: Tempeh Demo
By Charles Zhuo and Bradley Nicholson of Barley Swine
The workshop will teach the audience the process of making tempeh using locally available peas and beans. They will also demonstrate recipes utilizing tempeh.
1:00pm – 2:15pm
Keynote with Jennifer McGruther of Nourished Kitchen
2:45pm – 3:30pm
Workshop 10: Austin Brewery Fermentation Panel
Hosted by Jester King Brewery and featuring Garrett Crowell of Jester King Brewery, Joe Mohrfeld of Pinthouse Pizza and Brewery and Kevin Sykes from Kamala Brewing at The Whip In
Several Austin brewers will be discussing how each pursues fermentation in their respective breweries. Following discussion, there will be a Q&A session.
Workshop 11: Fruit Scrap Vinegar Fermentation
By Kate Payne of Hip Girl’s Guide to Homemaking
Learn how to utilize fruit scraps–peels, cores, leftover mash–to ferment distinctive live-cultured vinegars. Learn methods and tricks for making apple, pear, peach, cranberry, persimmon and many other types of vinegars. Participants will gain an understanding of the two stages of fermenting vinegars, health benefits of incorporating raw, live vinegars and how to craft small-scale batches at home. Kate will also discuss how to use these homemade vinegars in creative ways.
Workshop 12: Basics of Miso
By Chelsea Fadda of Dai Due
Miso is way more than just a bowl of soup! Learn how to grow koji culture and make your own miso in this discussion and demonstration. Different styles of miso, utilization of seasonal ingredients, and cooking suggestions will all be covered.