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 was born and raised in New York City before moving to rural Tennessee, where he has lived for the last 24 years, 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.
A few last minute notes about Ferment! Ferment!: If you will be joining Ferment! Ferment! please take a moment to make a label for your ferment(s). It certainly doesn’t need to be anything fancy, just something simple that lets people know what it is, the ingredients and who made it. If you don’t have a chance to write a label in advance there will be supplies on hand when you arrive to make one.
There will also be a large steamer of rice to help balance out all the funky, salty and sour flavors. Enjoy!
Complete event details here.