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.
Join us for an intimate evening to discuss all things fermented with none other than the fermentation revivalist himself, Sandor Ellix Katz.
Tickets are $75 and include a glass of your favorite fermented beverage (beer, wine, kombucha) and a GYST Board.
August 2nd 10:00 am - 12:00 pm: Fermentation in the Home $30 (Both Workshops $70)
Come and learn the basics of fermentation and ways to incorporate fermented foods into your everyday home life.
August 2nd 1:30 pm - 4:30 pm: Beyond Sauerkraut $50 (Both Workshops $70)
Bring your projects, questions, and enthusiasm to learn as we explore some more fermentation techniques with Sandor Katz.
August 3rd 10:00 am - 11:00 am: Book Signing with Sandor Katz $10
Sandor will have books available for purchase, or you can bring your copy to have him sign. Enjoy a cup of coffee, tea or water and a meeting with Sandor. Tickets must be purchased separate from the rest of the workshop.
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
Location: Luna Parc Atelier Foundation, Montague Township, NJ | Authors: Sandor Ellix Katz
Come learn 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.
Fermentation: An Everyday Miracle (Keynote)
Fermented foods and beverages are produced and enjoyed in every part of the world. There is a certain inevitability to microbial change to our food, and for millennia people have harnessed that inevitable force in order to make alcohol and to make food more stable for storage, more delicious, and more digestible. This keynote presentation is a broad overview of fermentation and makes the case that this ancient practice is more relevant to our lives now than ever before.
Vegetable Fermentation: Exploring the possibilities
The simple techniques of vegetable fermentation can be applied in infinite creative and appealing ways. Nearly any vegetable, raw or cooked, can be fermented, as can fruits, herbs, and spices. Learn about brining, fermented vegetable drinks, and fermented relish. Brainstorm more variations and ask troubleshooting questions.