Food Systems

Fermentation with Sandor Katz

Sandor Katz

July 7-18, 2014

Registration for this class is now closed. If you’d like to be considered for a wait list, please email askibbie@sterlingcollege.edu.

This class will offer an in-depth overview of the art and science of fermentation. Expect to learn the basics of how to ferment almost anything. Over the two weeks, we will make a wide variety of fermented foods and beverages, including:

  • Fermenting vegetables, in many variations
  • Beverages from seasonal fruits
  • Kombucha, kvass, water kefir, and other lightly fermented tonic beverages
  • Sourdough, porridges, and grain-based beverages
  • Asian bean ferments including Tempeh, Natto, and Dosa
  • Yogurt, kefir, basic cheesemaking, and kishk (a Middle Eastern ferment of yogurt and bulgar wheat)
  • And others, based upon the interests of participants.


Participants will have a unique opportunity to begin fermentation projects as a group and see them through to completion, with the benefit of seeing, tasting, and discussing them as they progress over several weeks. Many of the ferments we will be making on a regular basis, with opportunities to try variations.


Sandor Ellix Katz is a fermentation revivalist. His book Wild Fermentation (2003) and the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” His latest book, The Art of Fermentation (2012), received a James Beard award. Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website www.wildfermentation.com.

  • Continuing education units: 4
  • Cost: $2520