Both cucumbers and nasturtiums can be found in full production side by side in the garden, and they combine very well for a light tasty kimchee. Cucumber and nasturtium kimchee is ready to eat immediately and has a very short shelf life. It’s a quick and simple kimchee that is very refreshing and easy on the palate.
Join us on our upcoming Online Masterclass with Sandor on 29/30 October as we explore Fermentation: Rewilding from the Inside
We are very delighted to welcome him this Autumn to hear directly how the simple art of fermentation brings us into harmony with the microbial world within and without, how it connects us more closely within the web of life through what we eat and what we become through eating, and how it ultimately brings us closer to the possibility of our own food and health sovereignty. This is rewilding from the inside out!
Join us to learn about the healing qualities, nutritional importance and nature-connecting possibilities of live-culture ferments, as well as their history, their integral role in human cultural evolution and their importance in indigenous diet and ceremonial practice around the world.
Learn how simple it is to make your own kraut, kimchi and other fermented delicacies. Empower yourself with simple techniques for fermenting in your home. Join the revival!
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
His most recent book Sandor Katz’s Fermentation Journeys is out this October and in time for this online Masterclass, participants will get a 30% discount code off the book when booking.