Wild Fermentation Workshop with Sandor Katz

I was away the past two days at a workshop at Shelburne Farms in Vermont on fermentation presented by Sandor Katz.  As a baker I found it was very interesting!  As you are all probably aware, the natural fermentation of food is all around us.   Just a very short list would include coffee, chocolate, naturally leavened breads, sour kraut, kefir, yoghurt, kimchi,   salami, fish sauce, soy sauce, beer, wine, pickles and on and on and on.   He not only talked about the techniques used to make these foods but we had a hands on project and made dry salted sour kraut using local vegetables such as cabbage, radishes, garlic, onions and carrots.   Naturally fermented foods not only taste good, they are are extremely nutritious, easy to make and once made, can last a long time when stored under the proper conditions.   And not only that,  they are very safe to make as well.  I strongly recommend that you check out his two books – wild fermentation and the art of fermentation!