The Art of Fermentation, workshop with Sandor Ellix Katz, on 6-7 June, in Lilleoru
Come learn how simple it is to make your own kraut, kimchi, wild greens, and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution.
Empower yourself with simple principles and techniques for fermenting these healthful foods in your home. See a fermentation demonstration and get hands-on. Leave with a jar of your very own kraut to ferment at home.
Be part of the fermentation revival and learn to live in peaceful coexistence with microbes!
“Fermented foods are a powerful aid to digestion and a protection against disease. The science and art of fermentation is, in fact, the basis of human culture: Without culturing, there is no culture. Nations that still consume cultured foods, such as France with its wine and cheese, and Japan with its pickles and miso, are recognized as nations that have culture. Culture begins at the farm, not in the opera house, and binds a people to a land and its artisans. The process of fermenting foods – to preserve them and to make them more digestible and more nutritious – is as old as humanity. Unfortunately, fermented foods have largely disappeared from the Western diet, much to the detriment of our health and economy. And because fermentation is, by nature, an artisanal process, the disappearance of fermented foods has hastened the centralization and industrialization of our food supply, to the detriment of small farms and local economies.” From the foreword by Sally Fallon to Sandor’s book Wild Fermentation
Thursday 6th June
Introduction to fermentation: What is fermentation? How are foods transformed by fermentation?
Friday 7th June
Fermenting milk products overview: Yogurt, buttermilk, kefir, cheese
Mead, wine, beer, sake: Overview of alcoholic beverages
Kombucha, kvass, ginger beer, water kefir, and other lightly fermented beverages. Demonstrations of intriguing live foods, depending on the interest of participants
Fermenting grains overview: Sourdough, dosa, buckwheat bread
Fermenting vegetables and wild plants: Concepts, then hands-on, with everyone taking home a jar of vegetables to ferment
How to flavor your ferments and how to use herbs in fermentation
Fermenting meat and fish: Basic concepts
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and The Art of Fermentation, 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.” Sandor is the recipient of a James Beard award and other honors. For more information, check out his website www.wildfermentation.com.