Meet Asheville's top fermenters and learn this ancient food preservation practice. Enjoy a fermented foods tasting and demos led by Meg Chamberlain from Fermenti and Sarah Archer from Serotonin Ferments.
* Taste an array of fermented foods
* See kimchi and ginger turmeric pink kraut demos
* Take home inspiration and recipes
Start the evening with complimentary snacks in the Rhubarb event space and enjoy local soda, wine, and beer from the cash bar. Then dig in to a fermented foods tasting featuring kimchi, fermented carrots, sauerkraut, ginger beets, and more. There will be sourdough bread and butter from The Rhu to cleanse the palate.
Meg Chamberlain from Fermenti.Foods will demonstrate how to make ginger turmeric pink kraut and share the recipe so you can try it at home. Sarah Archer from Serotonin Ferments will do a kimchi demo and explain how she ferments everything from carrots to beet kvass.
The night ends with a fermented foods marketplace where guests can speak with the experts and purchase their signature products and fermenting kits. Leave with a booklet of recipes and resources so you can start fermenting right away!
(Photos by Erin Adams Photography for Edible Asheville)