Come learn how simple it is to make your own kraut, kimchi 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!
World-renowned fermentation educator and author Sandor Katz leads this hands-on exploration of the production of fermented vegetables, fruits, grains, and beans. Students will learn processes for fermenting primarily plant-based materials: from the basic techniques of vegetable fermentation to tonic beverages, mold cultures, and fermenting legumes and grains.
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation (Chelsea Green Publishing), along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. 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.” The Art of Fermentation received a James Beard award, and Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. For more information, check out Sandor’s website www.wildfermentation.com.
Wholesome and delicious lunches made from homegrown and locally sourced ingredients prepared by Bjarki and Erna of Bragginn Studio. –In preparing the meals we stay true to the concept of the classes and feed our guests with local foods, foraged goods, lacto-fermented vegetables, homemade cheeses e.t.c.–
All basic materials and equipment needed are included. If you feel inspired to bring specific ingredients or any of your own krauts or experiments with you to try out, that would be welcomed.
How to reserve a seat
The full price for this exciting workshop is ISK 67.000 (approx 520$) with a deposit of ISK 33.500 (approx 260$) to be paid up front. To pay the deposit log out with cupon code Fermentation. An invoice for the remainder will be issued and sent to you four weeks prior to the workshop.
The class will be taught at Bragginn' s idyllic location in south of Iceland. The studio is housed in an underground army barrack that dates back to WW2 and served as the family potato storage for 40 years. The setting is in a quiet rural farm area in little over an hours drive from Reykjavík, surrounded by beautiful open landscapes with views towards some of Icelands most active volcanoes. The area is the largest food production area in Iceland, with plenty of vegetable farmers who grow produce both outdoors and in greenhouses. It is also a geothermal area with plenty of hot water in the ground, selection of swimming pools and many of our national natural treasures and tourist sites close by.