Sandor Katz – 2 day fermenting workshop in Järna Sweden.

This Friday and Saturday my husband and I went on a 2 day fermenting workshop with the author of The Art of Fermentation and Wild Fermentation amongst others – Sandor Katz. The first day was primarily an introduction and focused on vegetable based fermentation – sauerkraut, kombucha, pickles, wine and beer etc, whereas the second day was more dairy, meats, and also vegetables plus any other questions relating to troubleshooting problems or any queries we might have had.

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My husband and I eat a plant based diet but still learnt a great deal of techniques used in these ferments and the history of different processes which was absolutely fantastic as they can be applied to foods that we do eat.

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The ending of both days was spent making our own ferments and could have included turnips, turmeric, chinese cabbage (napa cabbage – wombok), carrots, ginger, garlic, spices, chili, salted herring, kohlrabi in any amounts to our own personal preference. There were some experimental ferments as well as some more traditional ferment flavour palettes : cabbage sauerkrauts.
This workshop was organised in conjuction with the Summer of Soil – a forum, conference, educative force about the renewal of our soils which are a necessary and diminishing resource due to agricultural techniques which destroy our arable land. http://www.summerofsoil.se/

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