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.

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.

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.

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