Two-Day Fermentation Intensive Workshop with Sandor Katz
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.
Copies of Sandor’s books, The Art of Fermentation and Wild Fermentation, will be available for sale and 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
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 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.
Chelsea Green & Shelburne Farms
Slow Food VT
Aqua Vitea Kombucha
Weston A. Price Foundation Burlington Chapter
Edible Green Mountains
This event is full with a wait list. To add yourself to the wait list, please click below. Pre-registration is required. A limited number of partial scholarships are available. Contact firstname.lastname@example.org with any questions.
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