Live-Culture Rising – TheRoanoker.com
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Andrew Kingery, originally from Salem, mixes his Appalachian roots and passion for fermentation with rustic breads, extremely creative kombucha and plenty of pickles.
It’s a late fall afternoon and Andrew Kingery has just returned from his day job as a cabinetmaker and is shifting gears to engage his culinary brain. Armed only with an incomplete handwritten family recipe, he was tasked with recreating the ‘It’s a fun cake’ – a vanilla cake with a thin bottom layer of fondant chocolate baked in a pie pan – to celebrate the birthday of his father-in-law.
Although Kingery is a carpenter by trade, it’s no surprise that he takes care of the cakes, given that he’s an avid baker who enjoys playing with recipes. âMy dream job would be to work in a test kitchen,â says Kingery. âI want to build myself a personal test kitchen at home. Somewhere where I can be and work with recipes.
Perhaps the fermentation lab would be more appropriate. As the founder of Folklore Ferments, Kingery bakes natural sourdough breads and pastries using sourdough sourdough, brews kombucha, and makes sauerkraut, kimchi, pickles and miso. Since he and his family left Nashville to return to his hometown of Salem in late 2020, Kingery has gradually built Folklore Ferments as a platform to share his culinary credo and passion for fermentation through his rustic breads, kombucha. creative and his talent for teaching.
Kingery debuted locally at the Salem Famers Market before moving to LEAP’s Grandin Village Farmers Market last June, where shoppers considered themselves lucky if they grabbed one of his tender cinnamon buns or baguettes and fluffy balls before it runs out. He also used the same sourdough to create pastries that showcase seasonal fruits, like poached pear and lemon zest pancakes or glazed apricots.
One of Kingery’s favorite parts of establishing Folklore Ferments’ local presence in the market is interacting with fermentation enthusiasts. With national health trends touting fermented foods as essential for a healthy gut, coupled with the constant trend for farm-to-table foods, there appears to be an appetite for fermented foods and a renewed interest in preservation. . Besides offering tips for specific projects or dispelling misconceptions, Kingery enjoys sharing how he incorporates fermented foods into meal times. Her whole family, including her two children, love homemade sauerkraut, pickles and sour yogurt. A must-try meal includes turkey sausages accompanied by sauerkraut and potatoes, a nod to a traditional Nashville meat, and three called kraut and smoked sausages. Kingery’s favorite is a red kraut, which combines crunchy red cabbage, earthy sweet beets, and crisp red onions to cut through the sweetness.
As you listen to it describe the flavor combinations and textures, it’s easy to see why it has become a sought-after source of fermentation in Nashville. There he sharpened his passion for kombucha making after connecting with Joel and Leah Larabell, a master tea sourcer and a master herbalist, respectively, who owned High Garden, a tea house with a kombucha bar. âThey really were the ones who laid the groundwork for me to be who I am today,â Kingery said. âI was able to take the knowledge gained from them and create a product that even people who didn’t like kombucha loved. Subtle, complex and made with intention. At home, Kingery’s recent on-tap flavor combinations include African kola nut and black cherries and blue spirulina with local raspberries.
Want to know more about Kingery, his business, and his fun with fermentation? Read on in our latest issue on newsstands now, or continue reading now in our free digital issue linked below!
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