This two week intensive program, led by world-renowned fermentation educator and author Sandor Katz, is a hands-on exploration of the production of fermented vegetables, fruits, grains, and beans. Students will learn processes for fermenting primarily plant-based materials: from the basic techniques of vegetable fermentation to tonic beverages, mold cultures, and fermenting legumes, grains, and nuts. We will also work with dairy ferments such as yogurt and kefir. Students will connect with traditional foodways across a range of cultures and experience transformative, health-giving power of beneficial microbes. Classroom sessions will focus on the history and science of fermentation, as well as the feasibility of marketing small-batch fermented products. With Sterling’s own vegetable gardens and greenhouses at our disposal, students will transform the bounty of the harvest through fermentation, and practice what they have learned through the preparation of a fermented feast for the community.
Dates: Aug 1 -12
Check out Sandor in action!
Tuition & Fees The tuition for this course is $2250. This covers the cost of instruction, field trips, and most materials. Some courses will also use a strongly recommended text.
All students will be charged a meal fee of $250 and are invited to enjoy all of their meals with us for the duration of the program. On-campus housing is available for an additional fee of $150 / week. Please note that Sterling College offers rustic, dormitory-style housing that is clean and safe but not luxurious. Availability is limited.
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and The Art of Fermentation (Chelsea Green Publishing), along with the hundreds of fermentation workshops he has taught around the world, 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.” The Art of Fermentation received a James Beard award, and Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. For more information, check out Sandor’s website www.wildfermentation.com.
Disclaimer: Course descriptions on this webpage are for informational purposes only. Content may be updated or change as planning evolves. Sterling College reserves the right to alter the program specifics, including details about course content, instructors, collaborations, field trips and facilities at any time without notice.