Come learn—and enjoy!—the complex techniques and flavors of fermented food and drink with renowned fermentation expert Sandor Katz. Over this two-day intensive, you’ll learn how to make fermented vegetables (kimchi anyone?), beverages (including a fruit-based wine), dairy products (yogurt, cheese, sour cream, kefir, etc.), grains, legumes, and starch. The two-day program includes lectures, demonstrations, and a hands-on element. Registration required.

Copies of Sandor’s books, The Art of Fermentation and Wild Fermentation, will be available for sale in the Shelburne Farms Welcome Center.

“For me, fermentation is a health regimen, a gourmet art, a multicultural adventure, a form of activism and a spiritual path, all rolled into one.” – 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 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), received a James Beard award. Sandor teaches fermentation workshops in Tennessee and many other places.

Event Location: Shelburne Farms, Coach Barn

Cost of ticket: $135

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