“Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy,” said Katz, who has been fermenting for 17 years and has written several books, including Wild Fermentation: The Flavor, Nutrition and Craft
“Got Culture? Wild Fermentation with Sandor Ellix Katz” — two days of workshops at Dragon’s Eye Farm near Kapoho — will be presented from 9 a.m. to 4 p.m. next Saturday and Sunday
Sign up for one day, or both. Check-in is from 8:30 to 9 a.m.
“Get your cutting boards and knives ready. Here is your chance to explore the ancient art of fermentation using techniques gleaned by Sandorkraut (aka Katz) from traditional cultures worldwide,” said spokeswoman Kaika Welch.
For two full days, participants will plunge into introduction to fermentation and basic concepts; making sauerkraut and Korean kim chi; dairy culture, including yogurt, kefir, tsatsiki; grains and starches, including soaking, sprouting, sourdough, poi and ulu; and vinegars, sweet-and-sour tonic beverages and alcoholic drinks.
Visit the website, http://dragonseyecenter.org, for registration, map, payment, materials and other details. Cost is $50 for two days, $30 for one day. The sponsor, the Dragon’s Eye Learning Center, is a 501(c)3 nonprofit. Email info@dragonseyecenter.org.
The registration deadline is Wednesday.
Here’s a brief overview of the schedule:
— Day I: Get an introduction to fermenting and basic concepts; make sauerkraut and begin kim chi; dairy, including yogurt, kefir and yogurt cheese; make tsatsiki, a Mediterranean relish; begin sour tonic beverages.
— Day II: Finish kim chi; learn about grains, including soaking, sprouting, making sourdough starter, pancakes, chapatis; coconut/rice “poppers”; carbohydrates: taro, breadfruit; more sour tonic beverages; vinegars, brief intro to alcoholic beverages.
The focus is on locally grown foods, so expect that beverages, vinegars, etc. will be made with foods that are readily available and which you probably already grow, including coconuts and bananas.
The learning center is committed to cultivating food sustainability in future generations.
Katz, who describes himself as a ” fermentation fetishist,” maintains a website, http://www.wildfermentation.com.
“Microscopic organisms — our ancestors and allies — transform food and extend its usefulness. Fermentation is found throughout human cultures.
“Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy,” said Katz, who has been fermenting for 17 years and has written several books, including Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods.
