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.
The class will be taught at Skálholt, both a historic and idyllic location in south of Iceland. In Skálholt there are good facilities and a spacious room for the class. On site there is a variety of lodging possibilities, a hostel in the workshop building and a comfortable hotel and cabins in a short walking distance.
The setting is in a quiet rural farm area in little over an hours drive from Reykjavík. 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.
To reserve a room contact the hotel: Tel: +354 8993093, Email: firstname.lastname@example.org