Posted on

Pickle Academy: Ferments

Learn fun and delightfully simple fermentation methods from Ica Crawford, food consultant, botanist, and Executive Director of GroNola, a New Orleans based food production network focused on growing and connecting fresh urban and regional farm production, traditional methods of fermentation and preserving, and savoring the  season at the dinner table.

On October 26 from 3-5 p.m. the Rouses Culinary Innovation Center at the Southern Food & Beverage Museum presents Pickle Academy: Ferments. This 2-hour class will provide an introduction to healthful and approachable ferments that can easily be made at home. These probiotic preparations provide tremendous health benefits, are simple and easy to produce from locally available ingredients, and are a delicious addition to the dinner table.

  • Learn about making Raw Vinegar from fermented fruit in your own kitchen
  • Discover Cultured Vegetables such as sauerkraut, kimchi and cultured pickles

We will taste homemade samples and discuss the history, nutritive value and process for each traditionally fermented food. Each student will get hands-on making their own personal batch of kimchi, customizing their jar with different spices to take home and ferment. They will also receive a packet of detailed workshop notes and recipes to continue to ferment at home for fun and pleasure.

The program begins at 3:00 PM in the Rouses Culinary Innovation Center by Jenn-Air. The cost of the class is $45 per person,  $40 for SoFAB members. You will go home with your own kimchi!

Posted on

Pickle Academy: Pickling 2.0

GroNola and the Southern Food and Beverage Museum present the second in our series on pickling, including techniques, food safety and flavor profiles. If you missed the Pickling 101 session please do not fret, as there will be another one soon, but for now let’s talk flavors and presentation.


This from the SOFAB website:

Ica will teach you about flavor profiles, and you will be able to taste some of her pickled mushrooms and poached figs. Additionally, she will discuss the intricacies of working with different types of vinegars, like white wine and apple cider. You will learn how to utilize fresh herbs in the pickling process, and how to make your pickles look more attractive.

This session builds on the basic knowledge of home-canning and will talk about flavor profiles from spices to vinegar to herbs, and requires zero knowledge of home-canning in order to learn and participate. All participants will leave with a jar of pickles for themselves.


The class is a friendly atmosphere that encourages but does not require participation, and there is plenty of opportunities to ask questions as the class progresses. Registration is required, although you may register at the door if the class is not full.