Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation, 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…
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation, 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.” Sandor is the recipient of a James Beard award and other honors. For more information, check out his website www.wildfermentation.com.
Techniques
Join fermentation revivalist Sandor Katz as he demonstrates how to make pao-cai, a simple Chinese style of fermenting vegetables in a perpetual brine, discusses his new book Sandor Katz's Fermentation Journeys, and answers your fermentation questions.
Menu
All menus will vary based on seasonality, ingredient availability, or chef's fancy
Class includes
-Pao Cai demo
-Q&A with Sandor Katz
-Copy of Fermentation Journeys by Sandor Katz
Allergen Warning
This course contains none of the Top allergens. Please let us know of any other allergens prior to class
