This presentation will address the concepts and processes behind fermentation and provide practical information on how the process works, parameters for safety, and techniques for effective preservation. Gain the knowledge and confidence to make sauerkraut, kimchi, kefir, and other fermented delicacies. Empower yourself with simple techniques for fermenting these healthful foods in your home.
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught around the world, 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...a charismatic, consciousness-raising thinker and advocate who wants people to see the world in a new way.” The Art of Fermentation received a James Beard award, and in 2014, Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. For more information on Sandor's books and workshops, check out his website at www.wildfermentation.com.
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