# 43 Magical Fermentations: An Ancient Tradition
lecture/partial participation

This series is an intensive exploration into the transformational magic of fermentation. The ancient and worldwide practice of fermenting foods is not only a venerable culinary tradition but extremely health-supportive to digestion, nutrition, and immunity. In this four-part series, fermentation expert and author, Sandor Katz, will de-mystify these ancient techniques so that you may enjoy the benefits of fermenting food in your own home. The first class will serve as an introduction to fermentation, covering its illustrious history and incredible health benefits, as well as starting ferments which we will enjoy in later classes. In the remaining classes, you will master a variety of simple techniques for fermenting milk, grains, beans, and vegetables and sample them along the way. Classes may be taken individually if space permits but are designed to be taken together, as each day students will revisit and taste ferments begun in the prior classes. (Some alcohol and organic dairy will be used.)

Part 1 - Introduction and Demonstration
Sauerkraut; Sour Pickles; Fruit Kimchi; Mead (Honey
Wine); Sourdough; and Kefir
a) 1 Monday, January 14, 6:30 - 9:30 p.m.

Part 2 - Grain and Bean Ferments
Tempeh; Natto; Amazake; andFermented Porridges
b) 1 Wednesday, January 16, 6:30 - 9:30 p.m.

Part 3 - Grain and Bean Ferments, Continued
Miso; Idli; Dosa; andInjera (Ethiopian-Style Sourdough
Pancakes)
c) 1 Thursday, January 17, 6:30 - 9:30 p.m.

Part 4 - Vegetables, Vinegar, and Dairy Ferments
Vegetable Kimchi; Salt-Free Vegetable Ferments; Beet
Kvass; Labneh (Yogurt Cheese) andBrine-Based Soup
d) 1 Friday, January 18, 6:30 - 9:30 p.m.

Instructor: Ellix Katz
Fee for Entire Series: $360
Fee for Individual Class if space permits: $95