The world of fermentation just keeps getting more interesting. We might not all make beer, yogurt, sauerkraut, kombucha and bread, but many of us have at least one fermentation project within reach and dozens of fermented products in our homes, from wine to sriracha.
To foster even more of that curiosity and celebrate all things microbial, the Austin Fermentation Festival, now in its third year, returns from 10 a.m. to 4 p.m. Oct. 2 at Barr Mansion, 10463 Sprinkle Road.
The festival includes dozens of food and product vendors, a petting zoo of the different cultures used to ferment foods, books for sale from Métier Cooks Supply, a mini farmers’ market and festival-inspired food available for purchase from local purveyors, but the real value for home cooks is the workshops and classes. The festival is offering more than a dozen classes and a day-long mead workshop with Eric Lowe of Meridian Hive Meadery.
Buddha’s Brew founders Kimberly Lanski and Jason Taragos will share their kombucha-making secrets, and you can take a class on the evolution of milk with Joaquin Avellan of Dos Lunas Cheese. “The Barefoot Cook” author Amanda Love will teach her homemade yogurt technique and Kombucha Kamp founder Hannah Crum will present on kombucha and kefir. Some of the classes have hands-on seats available for an additional $15-$20, but it’s free to observe the classes with a general admission ticket. Those early bird tickets cost $20 until Thursday, and VIP tickets cost $60. You can find both at texasfarmersmarket.org/austin-fermentation-festival. Proceeds from this event will benefit the Texas Farmers’ Market Farmer Emergency Fund, which offers financial assistance to TFM farmers and ranchers in times of crisis.