# 45 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 for digestion, nutrition and immunity. In this four-part series, fermentation expert and author, the brilliant 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 sessions, you will master a variety of simple techniques for fermenting milk, grains, beans and vegetables, sampling them along the way.

Session 1: Introduction and Demonstration
Sauerkraut; Sour Pickles; Fruit Kimchi; Mead (Honey Wine); Sourdough; and Kefir
a) Monday, January 12, 6:30 - 9:30 p.m.

Session 2: Grain and Bean Ferments
Tempeh; Natto; Amazake; and Fermented Porridges
b) Wednesday, January 14, 6:30 - 9:30 p.m.

Session 3: Grain and Bean Ferments, Continued
Miso; Idli; Dosa; and Injera (Ethiopian-Style Sourdough Pancakes)
c) Thursday, January 15, 6:30 - 9:30 p.m.

Session 4: Vegetables, Vinegar, and Dairy Ferments
Vegetable Kimchi; Salt-Free Vegetable Ferments; Beet Kvass; Labneh (Yogurt Cheese); and Brine-Based Soup
d) Friday, January 16, 6:00 - 9:00 p.m.
*Please note difference in time

(This series skips Tuesday, January 13)

Instructor: Sandor Ellix Katz
Fee for entire series: $420