Austin Fermentation Festival Brings in the Funk

What makes fermentation so special? It’s the unique funk that manifests when bacteria is used to break certain ingredients down (e.g., sugars being converted into alcohols). Food science aside, fermented products can be seen in a variety of ways, be it miso, kimchi, or kombucha.

The cooling temperatures of October means it’s time for Texas Farmers’ Market’s fermentation festival. The festival features a variety of vendors showcasing their foods and methods at both the Lakeline and Mueller farmers’ market on Saturdays and Sundays throughout the month.

Austinites will have the opportunity to participate in a silent auction to benefit the TFM Ag Producer Support Fund by bidding on local chef dinners, fermented gift baskets, and more. The money rasied supports local farmers and ranchers in Central Texas. Bids and donations will also benefit a new BIPOC farmer fund, according to a press release by TFM.

Mercado Sin Nombre, an Austin coffee roaster with Mexican roots, kicked off the fermentation festivities with a live demonstration on how to make tepache. Tepache is a fermented beverage made with pineapple rinds, sugar, and a blend of autumnal spices such as cinnamon, cloves, and all-spice. (To try making this special fizzy drink at home and savor the start of fall, find the recipe below.)

Maltby and his friend started Mercado Sin Nombre (“market without a name”) as a culinary project after the pandemic. “We were sure that we wanted to experiment and have fun with fermentation stuff and drinks and not limit ourselves to one thing.” Maltby says.

Be it their Mexican-sourced small batch beans or nixtamal tortillas, the shop continues to provide a variety of unique foods to the Austin community. “Even coffee is fermented,” Maltby said. “A lot of people don't know that.”

The fest continues with a demonstration on sourdough starters with vendor The Sourdough Project on October 8 at Lakeline and a kimchi preparation workshop with Killer Kimchi at Mueller.

Mercado Sin Nombre’s Tepache recipe:

Ingredients:
rind + core of 1 pineapple (preferably organic)
1 piloncillo cone, shaved
1 Mexican cinnamon stick
2 star anise, cracked
2 cloves, cracked
3 allspice berries, cracked
3 black peppercorns, cracked
Pinch of salt

Instructions:
Place all ingredients in a ceramic or glass container. Cover with water and stir to dissolve piloncillo shavings. Ensure all pineapple rind is submerged (about 1.5 - 2 liters. Place a weight of some kind on top if needed) before covering with a lid. Let sit in a cool, dark place for 3-4 days without letting much, if any, air in.

Pour tepache through a fine mesh strainer to remove solid ingredients. If liquid is too syrupy, add water to get to your desired consistency. Serve over plenty of ice and enjoy.

If you’re looking for a brighter and nuanced tepache for those hotter days, add:
1 lemongrass stick
1 tsp coriander
1 tbs chamomile