Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. Newsweek called Wild Fermentation "the fermenting Bible," and The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website www.wildfermentation.com.
A short documentary about fermentation revivalist Sandor Katz. "Sandor Katz shows you why an act as practical as making your own sauerkraut represents nothing less than a way of engaging with the world."-Michael Pollan
Join Sandor Katz for a 3-day-long immersive workshop in Polish Sudety mountains. Youll learn hands-on, age-old, health-enhancing techniques for increasing the nutritive and healing properties of your food from the guru of fermentation.
Cost: 130 Euro / 550 zl
Language: Course language is English, but an English-Polish translator will be available too whenever needed.
Katz will touch on recent microbiology and microbiome research and explore how this universal and cross-cultural practice transforms food. Hell also discuss practical considerations for novice and experienced fermentation enthusiasts, whether they are looking to make their first ever kraut or refine their skills.
Join us as Sandor brings the fermentation practices of rural China to life through an evening of discussion on his recent adventures in the East. Sandor will also be leading a demonstration on some of the ferments he discovered there.
More details to come.
The Art of Fermentation: August 5-6
Come learn from Sandor how simple it is to make your own kraut, kimchi and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Find out all the ways you are already enjoying the products of fermentation in your regular daily life. Then empower yourself further with simple techniques for fermenting many healthful foods in your home. Be part of the fermentation revival!
Tuition is $185 if you register super early (before May 10), $200 if you register early (after May 10 and before June 24), or $225 regular tuition (after June 24). This includes all materials as well as lunch on both days.
9 AM to 5 PM each day