Appalachian ferments and preserves

$10.00

The Southern Appalachians are a unique region of the country, with a rich history in food and beyond. For a number of reasons, including their remote geography and sometimes limited or seasonal resources, preservation became a critical part of the area’s culinary landscape.
This class will teach you pickles, ferments, and other preserves to use up your harvest the Appalachian way!

Description

The Southern Appalachians are a unique region of the country, with a rich history in food and beyond. For a number of reasons, including their remote geography and sometimes limited or seasonal resources, preservation became a critical part of the area’s culinary landscape under the Cherokee nation as well as later on with the Scots-Irish and others.

This class covers some of the methods for preserving food found in the region, as well as history and a reference list for deepening your learning.

The class includes:

  • An online workbook with recipes, history, tips and tricks, and more
  • A list of a few wild plants, and how to sustainably and respectfully work with them
  • A resource-packed list of some of my favorite books, articles, and online sources about the region
  • Recipes including:
    • creative ways to repurpose corncobs in cooking
    • chow chow
    • sour corn
    • sauerkraut
    • drying produce, like candy roaster squash
    • watermelon rind pickles
    • pickled peaches
    • country wine
    • pickled okra
    • and more!