Fermentation – Rewilding from the Inside

Empower yourself with simple techniques for fermenting these healthful foods in your home.

With  Sandor 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, their integral role in human cultural evolution and their importance in indigenous ceremonial practice around the world.  Be part of the fermentation revival!

Times: Friday 29 – Saturday 30 October 2021 London

Friday 29th: 7 – 10pm
Saturday 3oth: 4pm – 7pm

This course includes the following online Zoom sessions plus invitations to create in between sessions.

Sandor Katz

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