Sandor Ellix Katz : The Art of Fermentation
SANDOR ELLIX KATZ:
Is a fermentation revivalist. His book Wild Fermentation (2003), with a forward by Sally Fallon Morell and the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.
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) has a forward by recent convert, Micheal Pollan and 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.
We also have a Friday evening talk at 6pm in Central London that can be accessed at the following link: http://sandor-london2014-talk.brownpapertickets.com
Come learn how simple it is to make your own kimchi, kefir, kombucha, and other fermented delicacies at a wonderful venue, close to the M25 and also 10mins from Chesham Underground Station on the Metropolitan Line. The venue is a wonderful warehouse conversion run as an Integrated Health Centre: http://www.bagnalcentre.com/
Gain a practical understanding of fermentation concepts and empower yourself with simple techniques for fermenting these and other healthful foods in your home. This workshop will include a hands-on component (along with demonstrations) and everyone will go home with a jar of vegetables ready to ferment. Be part of the fermentation revival!
A delicious meal will be provided with catering from http://www.culturedprobiotics.co.uk/
Vegetables, jars and chopping implements will be provided for the practical session, but feel free to bring your favorite spices, herbs and vegetables to experiment with the flavour of your fermented vegetables and your own chopping implements if you have a favorite knife, for example.
Numbers are limited to 45.
09:00: Doors open. Hot drinks available.
10:00: Introduction to fermentation
11:00: Fermenting dairy: demo yogurt; demo kefir
12:00: Fermenting beverages: kombucha; water kefir; mead
13:00: LUNCH. Catering by culturedprobiotics.co.uk
14:00: Fermenting vegetables (HANDS-ON)
15:30: Fermenting grains: soaking and sourdough
16:00: Wrap up and final questions
The Bagnall Centre for Integrated Healthcare (bagnallcentre.com)
79 Waterside, 10mins from Chesham Tube (Metropolitan line)
CHESHAM HP5 1PE
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|