Fermentation with 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 email@example.com.
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.
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.
- Continuing education units: 4
- Cost: $2520