In order to plan for a festive and safe event, we are mixing things up a bit and it will be different from its original format and spread across five fun-filled Sundays in October, each with a fermentation-focused workshop presented by a local leader in the industry from 11am-12:30pm at TFM at Mueller (2006 Philomena St, Austin, TX 78723). You can see our speaker lineup here. The workshops will happen outside at Mary Elizabeth Branch Park. Please plan to bring your own seating — picnic blankets and folding chairs are encouraged!
In the event that we are unable to host workshops in-person due to COVID-19 or inclement weather, we will host the workshops on Zoom the following Monday 7-8:30pm.
Workshop #1 — October 3: Soy-Free Miso & Incorporating Umami Flavors into Vegan Ice Cream
By Jam Sanichat of Thai Fresh
Learn how to make your own soy-free miso with locally grown fresh black-eyed peas. Miso is a staple in Japanese kitchens and it adds a lot of depth to the food. It is versatile and can be added to many recipes like salad dressing, stir-fries, soup, and even ice cream. After demonstrating how to make miso, Jam with teach attendees how to make coconut milk based ice cream with homemade miso. Jam will guide you through creating a base recipe for the perfect consistency from ingredients you already have. Register for a free ticket here.
Workshop #2 — October 10: Pickled Vegetables & Fruits
By Sheena Moore of Sheena’s Pickles
In a Pickle? Learn how to pickle some of your favorite vegetables and fruits to last all year long. Sheena can help you learn the basics of pickling and food preservation. After this hands-on workshop, you’ll be able to create your own pickled goods at home. Sheena’s Pickles uses only fresh, organic, and seasonal produce that is locally sourced here in Austin, Texas. In 2012, Sheena received a pickling kit for her birthday. With her passion ignited, Sheena’s Pickles was born. Fast forward to 2021, and you can find Sheena’s Pickles at Antonelli’s Cheese Shop. Register for a free ticket here.
Workshop #3 — October 17: Killer Kimchi
By Uyen Pham of Killer Kimchi
Chef Pham is thrilled to be returning to the Austin Fermentation Festival as a presenter for the third year in a row. Growing up, her closest friends were Korean and she spent many meals eating kimchi. Over time, she learned how to make it and quickly realized how different it is in every household and region. Kimchi is a traditional banchan or side dish served and consumed at every meal year-round. This food dates back to the 600’s for medicinal purposes. It is delicious on its own but can be used in many culinary applications. There are endless varieties made for different seasons as a form of food preservation. The most common ingredients include garlic, ginger, scallions, Napa cabbage, Korean radish, and gochugaru (Korean red pepper flake). In Korea, some people still make kimchi in clay pots and bury it in the ground for a slower fermentation. Come join Chef Pham in this workshop as she covers different methods of making kimchi and demonstrates how to make this Korean staple. Register for a free ticket here.
Workshop #4 — October 24: Variables in Sourdough Fermentation
By David Norman of Easy Tiger
As sourdough baking went viral in the beginning of the pandemic lockdown, Easy Tiger sold thousands of sourdough starter kits, countless pounds of flour and gave recipes and advice to many home bakers. They were not alone, as bakers across the world offered recipes, methods and tips for baking with sourdough. Because there are myriad of ways to make and bake with sourdough starter and no definitive “right” way, David will present some key variables that a baker can manipulate to create different flavors in their sourdough bread and make it their own. There will be starter feeding demonstrations, tips on mixing and kneading the dough and samples to taste. Register for a free ticket here.
Workshop #5 — October 31: Living Vinegar Production & Its Applications Within Restaurants & Agriculture
By Alfred Francese of Emmer & Rye
At Emmer and Rye they produce all their vinegar for cooking in the restaurant. They use a combination of enzymes, yeast and bacteria to create their product. They never pasteurize during the process which ends up creating unique flavor profiles based on the base ingredients they use, and the climate during each season. This vinegar is packed with flavor but also contains probiotics, and b vitamins. During Alfred’s workshop he will discuss how he produces vinegar, what inspires him to choose which ingredients he uses and different cooking applications. We will also be hearing from one of the producers they partner with, Westfold Farms, and how they incorporate Emmer & Rye’s vinegar into their chickens’ diets. Register for a free ticket here.