Wild Food & Fermentation Workshop with Sandor Katz

27 Jun 2016 - 1 Jul 2016

For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. The flavors of fermentation are compelling and complex, quite literally alive. This week-long workshop will take you on a whirlwind trip through the wide world of fermentation, providing you with basic and delicious recipes –some familiar, others exotic– that are easy to make at home.

Hands-On Fermented Food Projects:

-Fermented Vegetables: Kraut, kimchi & beet kvass

-Fermented Grains: Flat bread, sourdough, idli & dosa

-Fermented Dairy: Kefir, simple farm cheese & yogurt

-Fermented Alcohol: Mead, wine, cider, beer & rice beer

-Light Fermented Beverages: Kombucha & natural soda

Contact: Quinn Asteak
Program Manager
quinn@ashevillage.org