The art of fermentation
Enhancing the nutritional properties of food by fermentation
Sandor presents from his home kitchen in Tennessee:
An explanation of how fermentation can transform foods:
- Pre-digests complex compounds
- Detoxifies some poisonous compounds in food
- Generates additional nutrients
- Generates bacteria as probiotics
Ferment types:
- Wild fermentation
- Using starters
- Pure culture
- Back slopping
- Distinct physical form
A wonderfully simple demonstration of how to make sauerkraut
Read a review of his presentation here
Watching this presentation and completing the assessment can contribute towards assessable Continuing Professional Development hours
About the Presenter
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and other honors.
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- Access to a recording of the presentation
- Presentation notes
- Assessment quiz and certificate
- Suggested further reading
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