BWTR 0013 - Culinary Alchemy: The Essential Fermentation CORE Class with Chef Jules Carney
Course Description
Master sauerkraut, kimchi, and brined pickles with Chef Jules Carney!
Tired of flavorless, pasteurized ferments? Ready to unleash the true power of probiotic-rich, living foods in your kitchen?
Join Chef Jules Carney of The Leaping Pig Charcuterie for a highly interactive, 3-hour journey into the ancient art of vegetable fermentation. This workshop will provide you with the foundational science, safety protocols, and hands-on experience needed to confidently create deeply complex, gut-healthy, and vibrant condiments at home.
This class moves beyond simple recipes to focus on three distinct, essential techniques.
What You Will Master:
- The Dry-Salt Method (Sauerkraut): Learn the foundational skill of using salt to draw moisture and create a natural brine, resulting in perfectly crisp, tangy sauerkraut that is ready for long-term storage.
- The Paste-Driven Ferment (Kimchi): Unlock the complex, savory flavors of true Korean kimchi. We will guide you through building a dynamic spice paste and integrating it into vegetables for a fast-maturing, deeply flavorful ferment.
- The Brine-Based Quick Pickle: Master the essential technique of calculating and preparing a salt-water brine for fermenting whole vegetables. You’ll leave knowing how to create perfectly crisp, flavor-packed brined dill pickles every time.
Take Your Kitchen to the Next Level: In this intensive session, you will learn the core science (why salt matters), necessary safety checks, and troubleshooting tips. You will leave with three jars filled with your own ferments—sauerkraut, kimchi, and brined pickles—plus detailed recipes, technique sheets, and the confidence to ferment any vegetable!
Cost: $85.00
Day/Date: Wednesday, October 7, 2026
Time: 6:00 p.m. - 9:00 p.m.
Ages: 14+
Location:
Brightwater: A Center for the Study of Food
801 SE 8th Street
Bentonville, AR 72712
Contact Information:
(479) 631-8600
brightwater@nwacc.edu
Allergy Alert
Please be advised that our food may have come in contact with or contain dairy, eggs, wheat/gluten, peanuts, tree nuts, fish, shellfish, soy, or sesame. If you have allergies, please email brightwater@nwacc.edu about the ingredients used in this class before deciding to attend.
What to Wear to Class
We want your time in the kitchen to be safe, comfortable, and fun! Before you arrive, here are a few things to keep in mind:
- Shoes: Closed-toe shoes with good grip - think sneakers or similar styles
- Clothing: Comfortable, fitted clothing with full coverage; avoid loose sleeves
- Jewelry & Hair: Skip the dangling jewelry, and tie back long hair
These small steps help keep everyone safe so we can focus on what matters most: great food and great company. We can't wait to cook with you!