Join The Experts From Botanist & Barrel from 12:30pm -1:30pm for a FREE Demo on Cider Making!
Ferment that fruit: Ugly fruit deserves love too!
Botanist and Barrel believes fermentation doesn’t have to be complicated and is better with little to no manipulation.
Learn how to make wine or cider with almost any and every fruit. Lyndon Smith, cellar-man and owner of Botanist & Barrel, will lead a fast-paced demonstration about fermenting at home. The demo will focus on the big do’s and don’ts, highlighting the natural fermentation process. The demo should give you the confidence and basics, so when you get home to ferment you wont get stuck wondering what to do next!
Join Meg Chamberlain of Fermenti To Learn The Craft Of Kimchi At Home from 1:45-2:30pm For FREE!
Kimchi is a versatile and easy to approach vegetable ferment. It's a staple on the dinner table and a great way to get creative n the kitchen.
This demonstration and discussion is designed to introduce you to the basic principles of vegetable fermentation for the home, hobby farmer/gardener and foodie alike! We will discuss the two basic types of vegetable fermentation, with an emphasis on self-brining-like Kimchi, as well as, brined vegetables-like pickles will be covered. You will walk away with ferment recipe ideas, culinary applications of fermented foods and a secure understanding of how fermentation will cut your food waste, reduce food budget and increase your nutritional value.
Join Us From 3:00pm-3:45pm for a FREE Demo from Kevin of Lane In The Woods Creamery! He will discuss some of the basic fermentation aspects of cheesemaking. Talking about different microbes and their reactions to different cultures. So be sure to join us!
Come Learn the Sacred Art of Jun Brewing!
Shanti Volpe, founder, owner, & CEO of Shanti Elixirs will be facilitating an interactive demo where she will be leading a discussion and FREE demonstration on the ancient art of Jun brewing. She will be sharing her secrets for making high-vibe, fermented honey-based elixirs for body, mind and spirit. Workshop participants will receive a special 20% off discount on Jun cultures and Jun brewing kits.
Join me for a special workshop:
Preserving Meat: From Traditional to Modern Methods
November 6, 2022 | 12p-4p at the WNC Fermenting Festival
258 Carolina Ln, Marshall NC 28753
Join author and butcher Meredith Leigh for a workshop on meat preservation! Explore safe and delicious ways for fermenting meat, from the time of ancient peoples to modern-day applications of microbes. We will cover all the fermentation pathways in meat preservation, from lacto-fermentation in salamis to autolysis in garums, as well as yeast and mold fermentation including koji charcuterie. We will also discuss the importance of keeping these traditions alive and accessible to everyone.
I am proud to partner with the Annual WNC Fermenting Festival for this event!
BUY TICKETS HERE http://www.mereleighfood.com/books/meatfermentation