Food Craft Institute

Variations in Vegetable Fermentation: Exploring the Possibilities

The simple techniques of vegetable fermentation can be applied in infinitely creative and appealing ways. Nearly any vegetable, raw or cooked, can be fermented, as can fruits, herbs, and spices. Learn about fermented vegetable beverages, brining, fermented mustards, corn relish, hot sauce, mashed potato kraut, and brainstorm more variations. Ask troubleshooting questions and bring your unusual creations to share!
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and the Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught around the world, 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 him “one of the unlikely rock stars of the American food scene.” The Art of Fermentation received a James Beard award, and Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. For more information, check out Sandor’s website

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