Made in Hackney Webinar

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For the past two decades, fermentation revivalist and bestselling author Sandor Katz has travelled the world, both teaching and learning about the many varied fascinating ways to create delicious and nutritious fermented foods and beverages. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, making a huge variety of fermented foods and beverages, some widely-known, others more obscure. Sandor is arguably the world’s most experienced and respected advocate of all things fermented.

Sandor passionately believes that the magical power of fermentation belongs to everyone, everywhere, and his mission is to demystify a process that has played an important cultural and ritualistic role in human life for millennia. This webinar – highlighting processes and recipes from Sandor’s latest book Fermentation Journeys – offers you the opportunity to learn how to ferment veggies at home, from who The New York Times calls “one of the unlikely rock stars of the American food scene.”

Whether you are an experienced fermenter, or just starting out, this is a webinar you don’t want to miss!

This live online class will include:

  • Learning the practical and nutritional benefits of fermented foods
  • The in-class fermentation project will be Chinese pao cai / pao tsai (vegetables fermented in a spiced perpetual brine)
  • In addition to preparing this amazing ferment, Sandor will tell stories about local customs that surround particular ferments, and experimenters he has met on his journeys
  • Receive easy-to-follow recipe sheets provided to recreate the dishes again and again at home

About the chef:

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. The hundreds of fermentation workshops he has taught around the world have helped catalyse a broad revival of the fermentation arts. Katz’s award-winning book The Art of Fermentation remains a classic and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!


Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. We also recommend printing out your handout or having it available to view on a separate device if possible.



  • 1 Litre Jar or another vessel
  • Chopping Board
  • Knife


  • Salt, 1 tablespoon or more
  • Sugar (Mrs. Ding uses malt sugar but any sugar works fine), 1 tablespoon or more
  • Ginger Root (fresh), about 3 slices (to taste)
  • Sichuan peppercorns, about 2 teaspoons (to taste)
  • Dried chilies (small), about 5 (to taste)
  • Black cardamom pods, about 2 (to taste)
  • Star anise pods, about 2 (to taste)
  • Dried or shredded licorice, about ½ teaspoon (to taste, optional)
  • About 500 grams firm vegetables for pickling (one or any combination of the following: radish, cabbage, onion, carrot, green beans, celery,, or try others), cut into medium-sized chunks (big enough to easily find and remove from the brine, but with enough surface area to allow the brine to quickly penetrate)
Online Webinar: Sandor Katz's Fermentation Journeys image

When you buy a Made In Hackney cookery class you enjoy an enriching culinary experience and help us fight hunger in our community.

Refunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 7 days’ notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email to let us know).

Vouchers: To redeem a voucher purchased on our website, please contact us via email:

For information: / 020 8442 4266 / WhatsApp message +44 07833685894


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