THIS WORKSHOP IS NOW FULL

Sandor Katz

By eating a variety of live-cultured or “fermented” foods, you promote diversity among microbial cultures in your body. Biodiversity, increasingly recognized as critical to the survival of larger-scale ecosystems, is just as important at the micro level. Call it microbiodiversity. By fermenting foods and drinks with wild microorganisms present in your home environment, you become more interconnected with the life forces of the world around you.

Live-culturing foods is also a way to preserve them in a low-tech manner, with reduced use of fossil-fuel-based resources (such as refrigeration). In short, live-culturing foods is a way to maintain health while increasing home food self-reliance. This workshop will transform your relationship to food and the natural world.

Sandor Katz is a “fermentation revivalist” and leading educator in live-cultured foods. He has been presenting workshops throughout the U.S. for over a decade, and authored Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (2003) and The Art of Fermentation (due 2012).

Join us for this 2-day hands-on workshop that will provide participants with an introduction to important concepts of fermentation, and demonstrations of several processes of making a wide variety of live-cultured foods.

Saturday, January 21

• Introduction to essential concepts of live-culture and fermentation
• Legume cultures: miso, tamari, tempeh, idli/dosa, natto, and more. Prepare tempeh (hands-on)
• Vegetable cultures: kimchi, pickles, sauerkraut, and more. Prepare a vegetable culture (hands-on)

Sunday, January 22

• Introduction to essential concepts of live-culture and fermentation
• Beverages including kombucha, beet kvass, water kefir, fruit sodas (hands-on)
• Vinegars, dairy and grain cultures, including soaking grains and starting, maintaining and using a sourdough (demonstration)

Cost

$100 both days, $60 one day

Logistics

Refreshments provided, please bring your own lunch. The number of participants is limited, so please register early.