Live Culture

Sauerkraut: Lawrence Kocurek (Kocurek Family Artisanal Charcuterie, Trace, Counter 3. Five. VII.) goes over the basics.

Cider: Wes Mickel of Argus Cidery covers the juice composition and yeast strain selection.

Milk Kefir: Nutrition, wellness, and cooking consultant Amanda Love guides participants on how to easily make kefir at home.

Fruit Vinegar: Hip Girl's Guide guru Kate Payne demos how fruit peels, cores, and leftover mash can create small batches of flavorful, live-cultured vinegar at home.

Cheese: Dave and Matt Eagle of Eagle Mountain Farmhouse Cheese introduce cheesemaking, from choosing your milk to acidifying and coagulating it.

Kombucha: Buddha's Brew goes over a history of kombucha and shares tips for successful homebrewing.

Wild Yeast: Jester King head brewer Garrett Crowell talks about the use of wild yeast and bacteria in the production of farmhouse ales.

Sourdough Bread: Travaasa chef Ben Baker shares the secret behind his family's recipe for sourdough (hint: it has something to do with their 168-year-old starter).

Yogurt: Deepa Shridhar, founder of Anjore supper club and farmers' market stand, workshops the benefits of the yogurt culture which has been passed through her family for generations.

Kimchi: Abbi Lunde of Oh Kimchi gives a history of Korean fermentation methods and demos a traditional fall kimchi called kimjang.

Mead: Eric Lowe of Meridian Hive Meadery shares the ingredients and equipment needed to produce small-batch meads at home.

For more information on the 2014 Austin Fermentation Festival, click here.