Sandor's workshop at 18 Reasons will focus on basic vegetable fermentation techniques. He'll lead us to make our own jars of pao cai, a Chinese-style of pickle.
DurationA 2-hour lecture and hands-on workshop limited to 20 students. Tastings of ferments will be offered as part of the lecture, but no full meal will be served. You will take home a jar of vegetables to continue fermenting at home. Bring a bag to carry it safely home!
We're excited to welcome Sandor Katz to our 18th St. Classroom. Sandor is The New York Times Bestselling author of The Art of Fermentation and his new book, Sandor Katz’s Fermentation Journeys, was released late in 2021. He has taught hundreds of workshops over the past 20 years introducing people to fermentation and we're so happy to host him!
Sandor's workshop at 18 Reasons will focus on basic vegetable fermentation techniques. He'll lead us to make our own jars of pao cai, a Chinese-style of pickle. We'll also have copies of Sandor Katz’s Fermentation Journeys available for purchase from our friends at Omnivore Books.
If you're an experienced fermenter or a newbie wondering where to start, you should come to this workshop!
Our 18th Street Kitchen plays nightly host to hands-on cooking classes, cheesemaking and fermentation workshops, dinners with farmers and brewers, wine seminars... anything to help our community become more excited about cooking and eating great food.
In this workshop we provide you with an alternative to commercially produced Kombucha by teaching how to brew your own, saving you lots of money and getting unique flavors. I will show how to safely brew a supply at home.
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In this class you will learn how to prepare fermented foods such as sauerkraut, berries, and cultured salsa. Tamara Mannelly will share tips to get your whole family to enjoy these foods (yes…even the little ones).
This foundation course focuses on yeast and fermentation science through the eyes of a beverage maker. The importance of yeast in the beveragemaking profession, and how it creates the flavor and form are explored.
Please join Karen Diggs for a fascinating class, where science meets the cutting board. She will share the basic principles of wild lacto-fermentation and lead students in making Classic Sauerkraut and Kimchi, and using a starter (SCOBY) for Water Kefir.Â
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