Learn from a favourite fermentation guru, Sandor Ellix Katz. Experience how simple it is to make your own kimchi, kefir and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Empower yourself with simple techniques for fermenting these healthful foods in your home. Be part of the fermentation revival!
Thursday, August 27
Portland, OR
Portland Fermentation Festival
6:00-8:00 PM
Portland celebrates its fermentation revival with tastings, demos, and culture giveaways.
Bring Ferments to share if you can.
FREE!
Ecotrust’s Billy Frank Jr. Conference Center
721 NW 9th Ave.
For further info email pdxfermentfest@gmail.com or call 503-575-9069.
Tuesday, September 22-Saturday, September 26
Woodbury, TN
Intensive Fermentation Workshop
A week of intensive, hands-on fermentation experience. Learn techniques for making sauerkraut, kimchi, and other vegetable ferments, mead (honey wine), koji, miso, tempeh, dairy and grain ferments, tonic beverages, and more. This will be held at Sandor’s new production and teaching kitchen at a friend’s farm. Over the course of the four-day workshop students will actively participate in the preparation of fairly large batches of each ferment. There will be ample time for explaining the processes and techniques, and answering questions. We have the flexibility to prepare other types of ferments as well, depending upon participants’ interests. This is an opportunity for people with some fermentation experience to intensively immerse themselves in the practice.
http://www.wildfermentation.com/events.php?id=132
Thursday, October 29-Saturday, October 31
Woodbury, TN
Wild Foods and Fermentation Workshop
This three-day workshop combines fermentation demonstrations and hands-on practice with lots of time outdoors foraging for wild edibles. Sandor will be co-teaching this workshop with Frank Cook, a gifted plant explorer, healer, and teacher. At the end of the workshop Saturday afternoon, students are invited to join us in a caravan to the Sequatchie Valley Institute, an hour and a half to the Southeast in Whitwell, TN, for their annual “Wine in the Woods” event to taste dozens of homemade wines and meads at a spectacularly gorgeous Tennessee homestead.
http://www.wildfermentation.com/events.php?id=144
November 7
Red Boiling Springs, TN
Kimchi-Making Harvest Festival
Long Hungry Creek Farm
http://www.barefootfarmer.com/
Saturday, November 14
Woodbury, TN
Miso-Making Day at Little Short Mountain Farm
11:00AM-3:00PM
Learn how to make miso, Japanese style fermented bean paste, and some ways to cook with it.
$25 includes a lunch of various miso-based delicacies.
Space is limited so reserve your spot early.
Clean-up work-trades available. Email fffworkshops@wildfermentation.com.
http://www.wildfermentation.com/events.php?id=151
