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Hey Middle Tennessee friends, I'm doing a talk nex

Hey Middle Tennessee friends, I'm doing a talk next Wednesday at MTSU, free and open to the public. Please come and help spread the word to friends who might be interested.

From my friend Gary Paul Nabhan and collaborators,

From my friend Gary Paul Nabhan and collaborators, in the Journal of Ethnobiology and Ethnomedicine, an exciting new paper proposing an important new subfield:
"The dawn of ethnomicrobiology: an interdisciplinary research field on interactions between humans and microorganisms." Open source, available free for anyone to read at https://ethnobiomed.biomedcentral.com/articles/10.1186/s13002-024-00725-5, link in my bio.

I'm very excited to be hosting a retreat next year

I'm very excited to be hosting a retreat next year with @reverieforever. It will be held at Château de Labusquière in Toulouse, France, June 2-7, 2025. We will all stay at the château, and each day will feature a fermentation workshop (in English) or a field trip to a local cheesemaker or winemaker. We'll also enjoy meals together, fine French ferments including wine, cheese, and bread, and opportunities to explore the area. You can find all the details by following the link in my bio, or @reverieforever. Please share this with anyone you think might be interested! Thanks for helping to spread the word, and I hope to see some of you there.....

My friend and fellow fermentation revivalist @mara

My friend and fellow fermentation revivalist @marajaneking brought me to China 8 years ago to learn about fermentation practices there, then last winter we traveled together to Taiwan to continue our fermentation education, along with @paohereandthere, @sacco_botto, and @ourcookquest. We traveled all over the country, and @sacco_botto shot video of our fermentation adventures (as he did in China).

In two weeks, on August 1, I’ll be in Denver with @marajaneking at the Holiday Theater. We’ll be showing the first sneak preview of “Republic of Culture,” our video series from Taiwan that is currently in production, as well as a few episodes of our award winning series 2017 series “People’s Republic of Fermentation.” Then Mara and I will be discussing our travels together, and answering your questions.

This event is a collaboration with @slowfooddenver and @idest_hg, and will feature a delicious intermission with local restaurants, farmers, and artisans presenting fun bites, sips, and interactive displays.

Come if you can, and please help spread the word to interested Colorado friends!

Tickets are $25, link in bio. A portion of proceeds will go toward the costs of completing production of “Republic of Culture.”

I'll be teaching Saturday, October 26 at @cumberl

I'll be teaching Saturday, October 26 at @cumberlandfolkschool, which is located at gorgeous @sequatchiecovefarm, about 45 minutes from Chattanooga. It's a full day (10:00-4:00 Central), touching on many different fermentation-related topics but focused on vegetable fermentation, with everyone chopping farm veggies to bring home to ferment. As always this class will aim to demystify fermentation, and teach you simple techniques to make your own fermented delicacies, as well as draw attention to their illustrious history, their integral role in human cultural evolution, and the incredible range of fermented foods and beverages enjoyed around the world. Please help spread the word to potentially interested friends.

While I was in Seoul I had the good fortune to mee

While I was in Seoul I had the good fortune to meet chef Mingoo Kang @mingleseoul. I had just heard of him the night before, in reference to his new English-language book, "Jang: The Soul of Korean Cooking" from @artisan_books. The book is due out in the U.S. mid-March, and I immediately pre-ordered a copy. Only to have Mingoo show up at an event I was part of at another restaurant @restaurantevett, with a copy of his book for me!

I've been reading Jang and highly recommend this book. Until my recent trip to Korea, I barely understood anything about these jangs: doenjang, ganjang, and gochujang. Now I can see and taste the degree to which they constitute foundations of Korean cuisine. This book is a celebration of the funky fermented jangs of Korean cuisine, full of recipes for Korean classics, as well as ideas for incorporating jangs into familiar Western dishes. If you are interested in the flavors of fermentation, check out this great new book.

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Recent Posts

Instant Pot for Fermentation – Lessons Learned
A Slice of Bread as a Yogurt Starter?
Sandor UK Tour September 2019
Traditional Norwegian Farmhouse Brewing
Aged Almond Cheese

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Sandor Katz on Second Wild Fermentation Retreat in Italy
Debs Hogarth on Second Wild Fermentation Retreat in Italy
Kaye on Making Sauerkraut
Sandor Katz on Demystifying Fermentation: Teleseminar with Susun Weed and Sandor Katz
kari on Demystifying Fermentation: Teleseminar with Susun Weed and Sandor Katz

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dried and tops removed

Published September 22, 2013 at 506 × 576 in Takuan – the transformation of a radish.

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