Fermentation Intensive with a Focus on Vegetables

Fermentation Intensive with a Focus on Vegetables

Friday, November 8 – Monday, November 11, 2013

 

Join cultural revivalist Sandor Ellix Katz for an intensive, hands-on fermentation experience. Learn how to ferment (and sample) many different types of ferments, including vegetables, dairy products, alcoholic beverages and soft drinks, tempeh, and more. The focus on vegetables will include a field trip to Long Hungry Creek Farm in Red Boiling Springs, Tennessee, where we will harvest 500 lbs. of radishes, then turn it into a barrel full of radish kraut. Be ready to scrub and shred radishes!

The workshop will be held at Little Short Mountain Farm in Woodbury, TN. Sandor is an experienced fermentation educator who shares these skills with great enthusiasm and passion. Students have access to Sandor’s extensive library of fermentation-related books during their stay.

 

$350

Partial work-trade and barter options available; also local discounts for residents of middle Tennessee; please inquire. Workshop fee includes all food and camping. November weather can be cold and/or wet. Be prepared, and rest assured that there is space for impromptu indoor camping and couch-surfing. As an alternative to camping, we offer two primitive, rustic cabins for an additional fee of $100. Please note that the cabins are not heated and have no electricity or running water. We can also recommend other local lodgings.

 

These workshops are hands-on and participatory. Students share in food preparation and clean-up, and our meals are typically some combination of planned ferments and spontaneous collaborations.

 

We can get people to and from the Nashville airport (65 miles: $35 each way) or Murfreesboro bus station (25 miles: $25 each way).

 

Please Note: Sandor and many of his friends are queer. Please do not consider this program unless you feel comfortable around queers and gender-non-conformists.

 

 

To register, email the following info to fffworkshops@wildfermentation.com; then you will hear back with instructions for sending a deposit to hold your place. If after registering you decide that you cannot attend, please notify us as soon as possible. Unless we are able to fill your spot, we will not be able to refund your deposit.

 

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Briefly describe previously fermentation experience.

Is there anything specific you are seeking to learn about?

Would you rather camp (included), stay in a rustic cabin, or find out about other options?

Dietary restrictions

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If not how much could you afford to pay?

(Since the expenses of maintaining the teaching space and running the workshops are considerable, we ask all participants to pay what they can.)

What skills or goods can you offer if you are seeking an alternative exchange?

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2 thoughts on “Fermentation Intensive with a Focus on Vegetables

  1. Hey Sandor,

    This is Shlomy–we met at Branch’s (Dogwood Farm)during the cob workshop. I’m living over at Christina Ott’s as her apprentice. I’m hoping to come out for the radish harvest and ferment day. Will that be on Saturday, Nov 9?

    I work most days for Christina, and have about 1 day off per week, but if I have any freetime aside from the radish day let me know if I can be of any assistance during the workshops or on other projects. I first learned about you a few years ago from my co-workers on an organic veggie farm in Massachusetts. We would stuff big jars with veggies and herbs in salted water in the barn and eat those delicious ferments with lunch everyday–hope to get to come hang out with you a bit!

    Blessings,
    Shlomy
    (401) 440-6595

    ps. i don’t get phone reception here at Christina’s but I have email access

    • radish day is sat november 9th. if you know your days off let me know (email me: sandorkraut [at] wildfermentation [dotcom]) and if i have projects going on i’ll let you know you are welcome to join me.

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