We have all heard about the value of fermented food. At Melliodora, we are big fans of fermented food, making use of all sorts of fermented stuff every day. Naturally, we make our own yoghurt, kefir and miso and so on. Once you find out how they work, you don’t need to be a biochemist or a rocket scientist to enjoy the art of fermentation. So, you could say we are fairly familiar with the process but when we heard that the fermentation champion author, Sandor Katz is coming to town to do a workshop, we coudn’t help being excited.
Sandor Katz is a fermentation revivalist. His 2003 book Wild Fermentation was a buzz. Through the hundreds of fermentation workshops he has taught across North America and beyond, he has ignited the revival of the fermentation arts throughout the world. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene”. His latest book, The Art of Fermentation, is indeed the most comprehensive guide to do-it-yourself home fermentation ever published.
Learn how simple it is to make your own kimchi, kefir, and other fermented delicacies at his workshop in Daylesford on Feb 27. 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.
For more details about the workshop and bookings, please contact Hepburn Relocalisation Network, email@example.com .
To mark the Sandor Katz’s visit, Holmgren Design have stocked up on The Art of Fermentation, now available from our on-line shop. Check it out before the workshop, or if you cannot attend, reading this book is the next best thing, we reckon.
See more at Sandor Katz’s wild fermentation website.