On Sunday, Sept 16th, from 10:00 am – noon, the Food Craft Institute two glorious hours learning how to make amazing ferments with Sandor Katz. Topics to be discussed are kombucha, fermenting vegetables, milk, grains, beans, seeds, nuts and growing mold cultures all from natural ingredients.
Since 2003 when his book Wild Fermentation was published, Sandor Katz has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. He has presented workshops in more than half of the states of the U.S., as well as Canada, Australia, England, Scotland, and Italy. His newest book, The Art of Fermentation, is the most comprehensive guide to do-it-yourself home fermentation ever published. Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.
Food Craft Institute
65 Webster St
Oakland, CA 94607