An evening with Sandor Katz: 6 - 8.30pm Friday 21th Feb 2014
The Art of Fermentation: co-evolution, culture and community...
Take one look around your kitchen and you’ll find fermented foods in nearly every cupboard. Pickles, sourdough, cheese, yoghurt, kimchi, sour cream, miso as well as beer and wine. Have you ever thought of making these from scratch but have no idea where to start?
Join celebrated US fermentation expert Sandor Katz as he distills the complex history of the techniques and flavors of fermentation and dispels the myths of giving it a go yourself.
Over one evening, Sandor will give you the lowdown on all things to do with lacto-fermentation, probiotics and fermented food and drinks. You’ll even get to taste a whole range of amazing fermented products afterwards.
The Art of Fermentation: intensive sessions with Sandor Katz: 22 - 23 Feb 2014
Fermenting Vegetables: 9.00am - 12.30pm: Sat 22nd Feb
If the sound of bubbling fermenting vegetables or the crunch of a pickle is music to your ears, then this session is for you. In this half day, Sandor will talk you through the basic principles of fermenting a range of different vegetables using a variety of methods.
Each method will be clearly demonstrated and you’ll get to taste an example of each in the break including: sauerkraut, kimchi, pickles and beet kvass. Specifically we’ll be covering;
At the end of this session, you’ll have all the information you need to start fermenting your own vegetables at home with confidence.
Fermenting Beverages: 1.30pm - 5pm: Sat 22nd Feb
Is there a spot in your shed that has been earmarked for your ‘home-made wine making experiment’ but you’ve never quite had the confidence to give it a go? Join Sandor as we explore the world of fermented beverages and get the low-down on all things liquid. Specifically we’ll be covering;
By the end of this session, you’ll be dreaming of serving your own wine at your next dinner party.
As with all good workshops, we’ll be getting stuck into some tasters in the break including a young bubbling country wine, kombucha, water kefir, and some homemade sodas.
Fermenting Milk (and a Discussion of Meat): 9.00am - 12.30pm: Sun 23rd Feb
Making your own yoghurt, kefir and labneh is so much easier that you think! In this session, Sandor will walk you through the basics of making all your own fermented milk products at home. We’ll be demonstrating:
In this session we’ll also be covering the basic concepts of fermenting meat and fish. And of course, you won’t leave without trying some delicious treats. We’ll have yoghurt, kefir and labneh ready for you to get stuck into.
Fermenting Grains, Legumes, and Starchy Tubers: 2.30pm - 6pm: Sun 23rd Feb
Fermenting grains breaks down their hard to digest components and also maximizes their nutrients. Sounds like a win-win to us! In this final half day session, Sandor will cover the basics and show us a range of amazing products that can be made with fermented grains.
At the break in this session we’ll be tasting some soaked cracked millet porridge, fresh sourdough and local miso.
By the end of this weekend, you’ll have all the information and know-how you need to create a kitchen full of delicious and life-giving ferments of every kind, plus the confidence to experiment with new fermentation adventures. Skills for life!
Booking into these events
You can pay for your course below with your credit card, or you can email us or call Trev at the Milkwood office on 02 6373 7763 to arrange payment by direct deposit or credit card over the phone.
About Sandor Ellix Katz:
"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
Based in Tennessee, Sandor Ellix Katz is the author of multiple books on fermentation including The Art of Fermentation (2012) and Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (2003).
With a cult following across the world, Sandor has given taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. www.wildfermentation.com
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To ferment your own food is to lodge an eloquent protest—of the senses—against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe.
It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live.” – Michael Pollan, from the foreword of 'The Art of Fermentation'
About the Venue:
Please note that the entry to the State Library Theatrette is Entry 3 on Latrobe Street...
The State Library of Victoria is centrally located on the corner of La Trobe and Swanston Streets in the center of Melbourne. You can plan your tip there using the Public Transport Victoria Journey Planner.
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Prior to attending your course, you might like to take a look at our ever-expanding reading list,a bunch of recommended and practical texts on Permaculture, sustainable agriculture and community resilience.
None of these texts are pre-requisite for our courses, we just like to
be able to provide suggestions on background reading, in case you're
champing at the bit to get going.