New York Tenement Museum

Fermented New York:
Taste and TalkFrom kosher dills and kimchi to beer and sourdough, “fermentation revivalist” Sandor Katz discusses the pungent and soulful foods brought to New York by diverse immigrant groups. Following the talk, Katz will lead a home-pickling workshop on the practical craft of fermentation, the ancient method of preserving and transforming food.

Tasting Buffet
Summer Kimchi made from radish tops and tender napa cabbage
Mother-in-Law’s Kimchi

Golden cubes of sauteed Tempeh served with two dipping sauces
Barry’s Tempeh

Jalapeno Sauerkraut
Hawthorne Valley

Kvass, “Jewish Kombucha,” a fermented beet tonic
The Gefilteria

Sandor Katz is the author of The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World.

Part of the Food Series curated by Jane Ziegelman

Jane Ziegelman is the author of
97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement