The Art of Fermentation workshop is a rare opportunity to work with one of the world’s leading experts in fermentation, Sandor Katz, who is visiting the UK from his home in Tennessee, USA.
During this one day workshop you’ll explore the rich history of the techniques of fermentation and get hands-on experience in making a range of ferments, leaving at the end of the day with some bubbling crocks to take home with you.
For the very first time in one of his workshops, Sandor will be sending everyone home with a crock of miso to ferment (crock included in workshop price).
The Art of Fermentation is ideal for both professionals and first time fermentation fanatics.
Outline of the day:
10am-11am Introduction to fermentation
11am-1pm Vegetable fermentation, preparing jars of vegetables for students to take home and ferment.
1-2pm Whole food lunch (cooked by Concord culinary team)
2-3pm Dairy fermenting & yoghurt making
3-5pm Fermenting grains, soaking, sourdough and making a sweet miso to take home and ferment
5-6pm Lightly fermented soft drinks, Q&A
6pm Sit down to eat supper
About Sandor Katz
Sandor Ellix Katz is a fermentation revivalist. His book Wild Fermentation (2003) and the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation
A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” His latest book, The Art of Fermentation (2012), received a James Beard award.
Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website www.wildfermentation.com.