If you just a little interested into fermenting vegetables, you have heard or read about sandor ellix katz.
His books “wild fermentation” and “the art of fermentation” are packed with information and his passion is addictive inspiring, the way he explains the textural changes inside a jar of kimchi or any other ferment is mouthwatering.
In his workshops, talks and lecture sandor covers everything a participant could ask for. From the simplest description that makes fermenting look easy to detailed bacteria growth.
His teaching is not stiff or dictating, everything is possible, Sandor enjoys learning just as much as the people he is teaching to.
In the lecture sandor introduced the participants to the overall concepts, practices and ground rules of fermentation.
Going into detail on the subjects of
Latco fermentation (kimchee, sauerkraut,…)
Koji starter (soy, miso, amazake)
A big thank you to Sandor for being such a source of inspiration, knowledge and passion.