The NC Fermentation Festival 2024
This isn’t just a food fest; it’s a full-blown deep dive into the wild, weird, and wonderful world of fermentation coupled with wood-fired pizza, wine, beer, and good people. Expect a day packed with demos that’ll blow your mind, workshops that’ll get your hands dirty, and enough tastings to make you question everything you thought you knew about food and drink. Plus we’re super excited to announce that fermentation guru and author Sandor Katz will be headlining this year’s festival.
Kicking things off with a bang, we’re hosting an exclusive multi-course dinner at Burkett Farm on Friday, August 30th. Katz teams up with culinary wizard Jacob Boehm of Snap Pea to debunk fermentation myths and serve up some seriously unforgettable dishes. Local farms, crazy fermentation techniques, and flavors that’ll punch you in the taste buds—this dinner is the real deal. But hurry, seats are limited and you don't want to miss out on this one. Dinner Tickets: https://square.link/u/f2SeSWUK
Throughout the festival, we’ll be getting down and dirty with all things fermented—think pickles, kimchi, koji, and even fermented corn beverages. You’ll leave with new skills, a belly full of fermented goodness, and a newfound appreciation for the art of fermentation. Plus, it’s all happening at Botanist & Barrel in Cedar Grove, NC—a stone’s throw from Durham, but a world away from the ordinary.
And here’s a pro tip: Carpooling is the way to go. Tickets are sold by the car, so pack your ride with friends and roll up together. Trust us, this is one event you don’t want to do solo.
Location: Botanist & Barrel, Cedar Grove, NC
Time: Sunday, September 1st, 1-5pm (
Rain date: Monday, September 2nd, 1-5pm)
Come for the knowledge, stay for the community. Let’s get fermented, people.
FULL DETAILS:
Presenters Include:
Sandor Katz, Fermentation Revivalist, and Author
Ron Gaff, Baker and Owner of Loaf
Meg Chamberlain, Fermenti
Eunice Chang of The Spicy Hermit
Hannah Bardin, Chef
Luis Martinez, Chef and Owner of Tequio Foods
Emily Buehler, Chef and Author
The Chefswild Team, Chefs and Foragers
Vendors Include:
BAXTER’S BEES HONEY, BENOR DAIRY FARMS, BORO BEVERAGE, BOTANIST & BARREL, BOXCARR HANDMADE CHEESE, BY THE BROOK TEMPEH, CULTURE KITCHEN, DEFI WINES, FERMENTI, K CULTURE FERMENTS, NOURISHING ACRES, PLEASANT BURN HOT SAUCE, THE SPICY HERMIT, VIDERI CHOCOLATE.
Breakout Sessions:
You'll go home with something you've made during these!
12pm Sour Pickles from Cucumbers with Sandor Katz
A delve into the most challenging, and the most rewarding of vegetable ferments. ($30)
(Busted Myth: Fermentation is a Hot New Trend in Food)
Tickets: SOLD OUT
1pm Fermented Condiments with Contraband Ferments
Learn to make your own fermented condiments—ketchup, mustard, pesto, salsa, corn relish, hot sauce, and more—with Contraband Ferments. Get the history and science behind fermentation, as well as the basic principles to make your own delicious, probiotic-rich condiments. If you’re a condiment junky like we are, then this is the class for you.
Tickets: SOLD OUT
2pm Kimchi Making with Eunice Chang of The Spicy Hermit ($25)
Ever wanted to make your own kimchi but didn't know where to start? Curious about kimchi? In this class, we'll make our own napa cabbage kimchi, a classic Korean food staple, and discuss the origins and history of kimchi and how it has evolved to what it is today. We will also have recipe options and a Q/A format throughout the class. Each participant will take home a pint jar of kimchi.
(Busted Myth: Fermentation is Unhygienic)
Tickets: https://square.link/u/cTApYNXA
3pm Unique uses of Koji and Zero-waste Vinegar w/ Chef Hannah Bardin and The Chefswild Team ($25)
Join chef Hannah Bardin of Cary, NC who in collaboration with fermentation and foraging experts The Chefswild Team of Nashville, TN and Raleigh, NC will introduce you to some unique uses of koji in the making of a very non-traditional Indian-inspired kulfi/freezee pop with locally foraged paw paw and elderberry. In addition to making/enjoying a refreshing and nutrient-dense summer treat we will also be utilizing the native yeasts from our fruits scraps, along with Botanist and Barrel cider lees, to make a zero-waste vinegar with a magnitude of culinary applications. (Busted Myth: Fermentation Requires Specialized Knowledge or Facilities)
Tickets: https://square.link/u/3X5tDy2b
4pm Fermented Corn Beverages and Tepache with Chef Luis Martinez of Tequio Foods ($25) This thought-provoking course will interview traditional beverage making while challenging the misconceptions surrounding fermentation practices among Indigenous communities in Oaxaca, Mexico. You’ll explore the vibrant tapestry of culinary traditions and cultural heritage.
(Busted Myth: Fermentation is Not Known or Practiced by Indigenous Peoples)
Tickets: https://square.link/u/2ObrZ4pv
Full Free Demonstration Schedule:
1:30pm Bread making without buying a starter with Ron Graff of Loaf
2:15pm Fermentation and the Evolution of Life with Sandor Katz
Contrasting the myth that fermentation is a new trend or fad with the reality that it has been an essential part of how people use food everywhere, and its central role in the evolution of life.
3:30pm The Basics Of Vegetable Fermentation with Meg Chamberlainof Fermenti
Breaking It Down To Self-Brined & Brined As Methods Of Efficient Home Fermentation
4:15pm Sourdough: From Ancient Technique to Cottagecore Trend with Chef Emily Buehler
Due to limited parking availability, we are encouraging carpooling to the festival. Entry is sold by car and the number of people in the car.