A Fermenting Day with The Master - The Fermented Foody

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A Fermenting Day with The Master

Today I must tell you about a very special guy.  His name is Sandor Katz, who’s widely considered to be the world revivalist of Fermentation. I was delighted to attend a class of his a few weeks back.  And what a day it proved to be!

Shortly after I decided to launch my blog and devote time to learning about fermentation, experimenting like crazy in my kitchen and creating recipes for the next year, I discovered Mr K was passing through The Big Smoke on this world tour.

It has to be admitted that I did arrive a tad early (is 2 hrs over keen?) and arrived before the author and fermenting wizard himself.

After I’d offered him a raw sweet breakfast (some of my little specialities – for which he gave a generous compliment – aw, thanks Sandor).


The rest of the group began to arrive and soon we were paper deep in notes.

Not long after, we were almost arm deep in vegetables and salt!

I took 40 pages of notes (most of which he covers in his books .. I’m embarrassed to admit I’ve only dipped into one of them briefly .. something that needs much more attention!) and we left with a lovely gift of miso and an amazing pot of vegetables.

I’d previously been culturing my vegetables using powder starter cultures, but having seen the ease with which natural ferments are created, I tired it back at home and have been using the ‘wild’ method ever since, with the exception of softer veg which require a little extra help to remain crunchy.

We talked about sourdough bread, yoghurt, kefir milk, vegetable and soy fermentation, meats and fish (briefly), fermenting vessels and methods.

The wonderful thing about fermentation is this:

There are 1000’s of people culturing in different countries around the world, using recipes with secret ingredients often handed down from many previous generations.

There are guidelines to fermenting. In truth though, it’s a bit of an anything goes affair!

Making Miso




Onto the HUGE pile of Vegetables




 Two of the amazing Kitchen Team


A ridiculously Tasty Salad


The pièce de resistance …

I’ll post this recipe tomorrow

Catch you soon!

KISSES - CBemail-signature1


About the Author Sarah Jackson

I love to experiment with food, write poetry, read, walk in nature, take iphone photographs, sing, cycle, watch good movies, documentaries, dramas and comedy.

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