Culinary Alchemy: The Essential Fermentation Workshop

Culinary Alchemy: The Essential Fermentation Workshop

Comm Ed - Culinary | Available

13000 Interstate 30 Little Rock, AR 72210 United States
Community Education Kitchen
Beginner
3/10/2026 (one day)
5:30 PM-8:30 PM on Tue
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$75.00

Culinary Alchemy: The Essential Fermentation Workshop

Comm Ed - Culinary | Available

Master Sauerkraut, Kimchi, and Brined Pickles with Chef Jules Carney

Are you 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:

  1. 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.
  2. 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.
  3. 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!

  • Ages Requirement: Ages 14 & up. Kids between the ages of 10-13 may enroll with a registered adult.

    Dietary requests or questions? Please email kgustafson@uaptc.edu

    Interested in a similar class for your next private event? UA-PTC Community Education offers completely customizable classes and training for individuals, parties, groups, businesses, and industries of all sizes and disciplines. Please e-mail kgustafson@uaptc.edu for more information.

    Community Education Class Cancellation Policy: A full refund will be issued if registration is canceled at least 7 days prior to the start of class. Cancellations made less than 7 days from the class date will not receive a refund unless the class spot can be sold. On the chance that UA-PTC must cancel a class, registrants will have the choice of receiving a full refund or transferring to another Community Education class.

Carney, Jules
Jules Carney

Jules Carney owns and operates an Arkansas-based company focused on producing locally sourced artisanal charcuterie and charcuterie-related products and services. His company, The Leaping Pig Charcuterie, prides itself on bringing only the highest quality products and services to his customers who range from farmers, culinary schools, event coordinators, food producers, food preservers and professional chefs. His motto, “Eat well! Live well!”, is at the core of how and why he shares his passion and fourteen years of experience and knowledge of the ancient art of charcuterie. Jules uses the hashtag #chARcuterie when he posts pictures or shares stories about his products online because he is proud to produce artisanal charcuterie in Arkansas, which is sourced from animals raised by farmers in Arkansas. In his opinion, Arkansas farmers raise some of the highest quality animals on some of the finest grazing lands in the country. Quality charcuterie starts with the quality of the meat. Fortunately, this high-quality, locally sourced meat allows him to proudly support local farmers and producers without reserve.