2021 Workshops Schedule

*All workshops will be held on Zoom 7-8:30pm on the days specified below. Register for a free ticket here!*

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 Monday nights on Zoom in October, each with a fermentation-focused workshop presented by a local leader in the industry from 7-8:30pm. You can see our speaker lineup here.

 

Workshop #1 — October 4: Soy-Free Miso & Incorporating Umami Flavors into Vegan Ice Cream
By Jam Sanitchat 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 will 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. Watch the workshop recording here!

Workshop #2 — October 11: 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. Watch the workshop recording here!

Sheena Moore will also be on hand at the AFF info booth at Texas Farmers’ Market at Mueller on Sunday, October 10th from 11am-1pm to sample our her pickles and answer your fermentation questions in person!

Workshop #3 — October 18: 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. Watch the workshop recording here!

Workshop #4  — October 25: 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 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 and tips on mixing and kneading the dough. Watch the workshop recording here!

Workshop #5 — November 1: Living Vinegar Production & Its Applications Within Restaurants & Agriculture
By Alfred Francese of Emmer & Rye & Ty Burk of Westfold Farm
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. Watch the workshop recording here!