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
Sandor Katz will lead a two-week intensive exploration of the production of fermented vegetables, fruits, grains, and beans at Sterling College from August 1-12. Students will learn processes for fermenting primarily plant-based materials: from the basic techniques of vegetable fermentation to tonic beverages, mold cultures, and fermenting legumes, grains, and nuts. We will also work with dairy ferments such as yogurt and kefir. Students will connect with traditional foodways across a range of cultures and experience transformative, health-giving power of beneficial microbes.
The tuition for this course is set at $2250, which covers the cost of instruction, field trips, and most materials. All students will be charged a meal fee of $250 and are invited to enjoy all of their meals with us for the duration of the program. On-campus housing is available for an additional fee of $150 / week.
Sandor will speak as part of a public talk on fermentation at Sterling College on August 4th. This event will start at 7:00 PM at the Common House on campus. Copies of Sandor's books will be available for sale and signing.
Broaden your fermentation practice, or take your first step toward becoming part of the fermentation revival. With a combination of hands-on activities and demonstrations, this workshop will delve into techniques for using and maintaining a sourdough, other types of fermented batters, and kimchi, chili garlic paste, and sour pickles. A portion of the day will be devoted to a troubleshooting clinic, so participants are encouraged to bring ferments to share, as well as projects gone awry. Bring your curiosity and questions as we inspire one another with possibilities at the potluck fermentation sharing lunch.
Cost to participate is set at $125, which will include lunch.
From November 2-7, Sandor Katz will be hosting a Fermentation Residency Program at his fermentation school at Walnut Ridge. This 5-day program is not an introductory workshop, but rather an opportunity for individuals who already have some fermentation experience to deepen their fermentation practice and thinking. Students will have access to Sandors extensive library of fermentation-related books. Participants will also be gardening, harvesting, foraging, and visiting local farms. Expect to learn new skills beyond fermentation, and come prepared to work hard. Food is included in the program cost, but students share in food preparation and clean-up.
Sandor does not wish to ration space in the program solely on the basis of ability to pay, and he thus requests a sliding scale fee of $250-1000. Applications are to be emailed to Sandor at [email protected]