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 hands-on day, Sandor will give you an overview of:
You’ll get to make a bunch of ferments throughout the day, and get to sample a whole range of amazing fermented products as you go... Class is limited to 30 students.
Booking into this workshop
You can pay for your workshop 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.
Please ensure you read our refund policy.
Not near Hobart? Check out the rest of the Art of Fermentation with Sandor Katz tour here...
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'
Getting to the Venue:
Harvest Cafe is located in the beautiful Byron Bay hinterland. You can plan your trip there with the interactive map below...
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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.