Intro To Fermentation

Intro to Fermentation with Sandor Ellix Katz

Saturday, May 14th, 10am – 1pm
$175 {includes ingredients and supplies}
Held at Food+Shelter, a creative food, art and design space in Highland Park

Learn how simple it is to make your own sauerkraut, kimchi and other fermented delicacies with internationally celebrated fermentation revivalist Sandor Ellix Katz.

A rare opportunity to study locally with the author of theNew York Times Best Seller, The Art of Fermentation, this hands-on workshop will give you simple techniques for fermenting healthful foods at home, including live-culture vegetable, grain, sourdough and dairy ferments.

You’ll also be inspired by Sandor’s “fermentation philosophy,” as he shares his vast knowledge of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution.

Space is limited – don’t miss out!  Be part of the fermentation revival!

{About the Instructor} Sandor Ellix Katz is a fermentation revivalist. His books, Wild Fermentation and Art of Fermentation (widely acknowledged as the new “Fermenter’s Bible”), 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 Sandor “One of the unlikely rock stars of the American food scene.” The Art of Fermentation received a James Beard Award. Sandor was also honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance in 2014.

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