Tired of flavorless, pasteurized ferments? Ready to unleash the true power of probiotic-rich, living foods in your kitchen?
Join Chef Jules Carney of The Leaping Pig Charcuterie for a highly interactive journey into the ancient art of vegetable fermentation. This workshop will provide you with the foundational science, safety protocols, and hands-on experience needed to confidently create deeply complex, gut-healthy, and vibrant condiments at home.
This class moves beyond simple recipes to focus on three distinct, essential techniques:
What You Will Master:
- The Dry-Salt Method (Sauerkraut): Learn the foundational skill of using salt to draw moisture and create a natural brine, resulting in perfectly crisp, tangy sauerkraut that is ready for long-term storage.
- The Paste-Driven Ferment (Kimchi): Unlock the complex, savory flavors of true Korean Kimchi. We will guide you through building a dynamic spice paste and integrating it into vegetables for a fast-maturing, deeply flavorful ferment.
- The Brine-Based Quick Pickle: Master the essential technique of calculating and preparing a salt-water brine for fermenting whole vegetables. You’ll leave knowing how to create perfectly crisp, flavor-packed Brined Dill Pickles every time.
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