This week, The New York Times featured Tennessean and fermentation guru Sandor Katz. Katz — also known as Sandorkraut — teaches workshops about fermentation all over the country. His latest book, The Art of Fermentation is currently on its third printing.
What’s that? Fermented food doesn’t sound good to you? Oh, but it does: breads, cheeses, yogurt, pickles, soy sauce, vinegar, beer and even chocolate are all among the products of fermentation. And (let’s say) “artisanal fermentation” is currently all the rage among leading chefs all over the world. Sandorkraut is the leading authority, holding court from his home base in Cannon County.
Luckily for us, he conducts some of his events locally. On Saturday, Oct. 6, from 1 to 4 p.m., he’s leading a fermentation workshop at Beaman Park Nature Center at 5911 Old Hickory Blvd. in Ashland City. In this intensive, hands-on workshop, students will learn to make foods such as sauerkraut, kimchi, kefir and yogurt. And for just $25 per person. It’s a great deal considering some of his longer workshops cost several hundred dollars.
And if you haven’t checked out Beaman Park Nature Center before, be sure to see their list of upcoming events (PDF), some of which are of special interest to food-lovers. Along with the Sandor Katz "Fermentation Workshop" on Oct. 6, there’s also a free "Wild Edibles" class on Oct. 13 from 10 a.m. to noon. Alan Powell will lead a group on a hike and point out the many edible and medicinal plants growing wild in the area. Register for either or both events by calling 862-8580.
If you’re not able to catch Katz at Beaman, he’ll also be hosting an abbreviated free "Introduction to Fermentation" workshop at The Turnip Truck Urban Fare at 321 12th Ave. S. on Tuesday, Oct. 9, from 6 to 7:30 p.m. Register by contacting kathryn [at] theturniptruck.com.
Registration will likely fill up quickly for all these classes, so you better hurry.
