November 18th-20th

Program Cost:


Notes on Fee:

This fee covers the program, meals, and your choice of basic housing.

For details on basic housing, housing upgrades, additional nights, or shuttle service, please review this registration form, refer to Rowe’s website, or contact the office.

If you are a member, please log into your account to register with special members-only pricing.

About The Program

Check out Sandor Katz’ upcoming free live program, Fermentation Journeys, his free recorded program, Fermentation Revival, and his article, The Radical Power of Your Sourdough Starter.

“Sandor is the Johnny Appleseed of Fermentation”—Michael Pollan

For the past two decades, fermentation revivalist and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many varied fascinating ways to create delicious and nutritious fermented foods and beverages. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. Sandor is arguably the world’s most experienced and respected advocate of all things fermented.

Sandor passionately believes that the magical power of fermentation belongs to everyone, everywhere. This workshop–highlighting processes and recipes from Sandor’s latest book Fermentation Journeys–offers you the opportunity to learn how to create fermented foods and beverages at home. In-class fermentation projects will include Eastern European kisiel (fermented oat milk and oatmeal); Ethiopian injera (a gluten-free fermented flatbread); Chinese mijiu (very simple rice alcohol); Chinese pao cai (vegetables fermented in a spiced perpetual brine); Ukrainian beet kvass (a fermented beet beverage); Mexican tepache (lightly fermented pineapple soft drink); and more.

In addition to preparing these different ferments, Sandor will tell stories about local customs that surround particular ferments and about some of the farmers, small-scale producers, and experimenters he has met on his journeys. There will be a mix of lectures, demonstrations, hands-on projects, and lots of opportunities to ask questions. Please bring your home fermentation projects for us to share and discuss or troubleshoot.

Meet the Presenter

Sandor Katz

Sandor Katz

Sandor Ellix Katz’s books Wild Fermentation and The Art of Fermentation, which won the James Beard award, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, Sandor was honored in 2014 with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. His most recent book is Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World.