The world is a big and interesting place full of uncertainty right now. Perhaps it always is – but we’re *all* just being personally impacted by it right now due to the global spread of coronavirus (covid-19). Because of this rapid spread, a lot of people are now choosing to self-isolate in their homes as a preventative measure for their own health and to help slow its spread, and we support them.
So much so, that this weekend we moved our “real-life” fermentation workshop and talk with Sandor Katz online to prevent any possible community transmission of covid-19. We were sad to do this, so much time, energy and love goes into planning these events. But we would be more sad if people got sick as a result of us not making this call. So in an effort to still deliver some Sandor fermentation greatness, we streamed a fermentation demonstration to the world via our kitchen. Thanks Sandor, you’re a gem.
You can watch it all below and find more information and resources (including his two books) at his website here. And please excuse the filming quality – it’s just me on my phone, standing in the corner of my kitchen – just focus on the content!
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!
We’re holding this workshop at Mathers House on Bathurst St, Hobart. Please note, the weekly Farm Gate Market will be on so there’s no car access along Bathurst St that day.
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.