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!