Community Kraut-A-Thon With Sandor Katz!
March 15 @ 10:30 am - 12:30 pm$35
You, me, your cabbages and SANDOR KATZ! That’s right Tasmania, we’re thrilled to be hosting Sandor Katz for this
What’s a Community Kraut-A-Thon?
Good question. It’s two hours of power where you hear Sandor talk about what ferments are, why you’d bother do them and answer all your “fermenty” questions. THEN, we all make sauerkraut together. To make this workshop as accessible (and fun) as possible, we’re asking everyone to bring their own ingredients and equipment – together we can make this kraut-a-thon awesome.
What to bring with you?
- Cabbages (any varieties will work including green, savoy, red, Chinese and bok choy),
- Chopping board and knife,
- Wide mouth glass jar/s with lids,
- Large mixing bowl and spoon,
- Any spices or herbs you fancy, i.e. chilli, dill, mustard seeds, oregano, peppercorns, garlic, ginger (etc), and
- Maybe an apron – things tend to get messy.
Sandor Ellix Katz is a fermentation revivalist. Since 2003 when his book Wild Fermentation was published, Sandor has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. The New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor’s latest book, The Art of Fermentation (2012), received a James Beard award and was a finalist at the International Association of Culinary Professionals. The Southern Foodways Alliance honored him with their Craig Claiborne Lifetime Achievement Award. He’s presented workshops throughout the U.S., and across the whole world in every type of venue including universities, museums, libraries, farms, farmers’ markets, conferences, bookstores, festivals, and community spaces – and now in a small Hobart community hall!
Need some inspiration?
- If you’re looking for some inspiration on the type of ferment we’ll be making on the day you can see older blogs on how we make sauerkraut and kim chi.
- Check out Sandor Katz and his work here.
*Enormous thanks to The Fermentary for bringing Sandor to Tasmania and sharing him with us.