Fermentation is the least practiced at home. Microbes are involved. Things can explode.
If you've tasted a real kosher pickle — brined, not vinegary — the funky effervescence of real sauerkraut, or enjoyed pungent kimchee, you've tasted the power of fermentation to transform vegetables. Fermentation is what makes possible foods like soy sauce, yogurt, sourdough, buckwheat pancakes, injera bread, beer, wine, cider and more.
This Saturday, Nashvillians have a rare opportunity to learn about the techniques and health benefits of fermentation with the master, Sandor Katz, author of Wild Fermentation, and Tennessee resident, at a workshop at Beaman Park Nature Center.
Often, people travel to Katz's rural Tennessee farm for his workshops. This fall, Katz is traveling to select locales to hold workshops and intensives. Nashville is fortunate that he's bringing his show on the road.
The workshop, which starts at 1 p.m., will cover kimchi, kefir and more in a couple of hours of instruction until the last question is answered. Cost is $15 for materials, but you must have a reservation. Call the nature center for a reservation, 862-8580, then pay at the door.
To read more about Katz and fermentation, and get some excellent recipes, pick up the October issue of Saveur magazine.