Read on for some special thank you gifts and some more information on Appalachian sour corn.
Sour corn is one of my very favorite things to make with sweet, fresh summertime corn, and it has a long history in the southern Appalachian mountains. Sweet corn tends to go starchy not long after harvest, but fermenting it helps keep it crisp and tasty for longer.
To learn more about how I make sour corn, check out this step by step guide (including a how-to video, and my recipe for corncob stock!)
To learn more about the history of sour corn, take a peek at this article I wrote for Southern Living.
And, for more on Appalachian ferments, check out my class on Preserves of the Southern Appalachians. (Use the discount code FERMFEST24 to get this class for free!)
I lead events, offer consulting, and can perform research and write up findings for your own food-related projects!
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Julia Skinner, PhD is an award-winning food writer and culinary business owner, writing coach, fermentation educator, and food historian.
Her latest book, Our Fermented Lives, won a silver Nautilus medal and earned her the title of Finalist for both Georgia Author of the Year and the IACP Cookbook Awards.
Skinner is currently working on her next two books, the Essential Food Preserving Handbook and the Magic of Fermentation oracle cards, to be published by Storey.
Skinner is the owner of Root, Atlanta’s fermentation and food history company, which offers classes, consulting, research services, and a food-focused newsletter.
She has a PhD in Library & Information Science, and lives between Atlanta, GA and Cork, Ireland.