Fermentation Workshop with Sandor Katz - In Person
A 2-hour lecture and hands-on workshop limited to 20 students. Tastings of ferments will be offered as part of the lecture, but no full meal will be served. You will take home a jar of vegetables to continue fermenting at home. Bring a bag to carry it safely home!
We're excited to welcome Sandor Katz to our 18th St. Classroom. Sandor is The New York Times Bestselling author of The Art of Fermentation and his new book, Sandor Katz’s Fermentation Journeys, was released late in 2021. He has taught hundreds of workshops over the past 20 years introducing people to fermentation and we're so happy to host him!
Sandor's workshop at 18 Reasons will focus on basic vegetable fermentation techniques. He'll lead us to make our own jars of pao cai, a Chinese-style of pickle. We'll also have copies of Sandor Katz’s Fermentation Journeys available for purchase from our friends at Omnivore Books.
If you're an experienced fermenter or a newbie wondering where to start, you should come to this workshop!
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. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation—which won a James Beard Foundation Award in 2013—and Fermentation as Metaphor. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. 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.
For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.
In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through detailed descriptions of traditional fermentation techniques, celebrating local customs and ceremonies that surround particular ferments, and profiles of the farmers, business owners, and experimenters Katz has met on his journeys. It contains over 60 recipes for global ferments!
Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented.
