16 Sterling Drive
Craftsbury Common, VT
World-renowned fermentation educator and author Sandor Katz leads this hands-on exploration of the production of fermented vegetables, fruits, grains, and beans. Students will learn processes for fermenting primarily plant-based materials: from the basic techniques of vegetable fermentation to tonic beverages, mold cultures, and fermenting legumes and grains. We will also work with dairy ferments such as yogurt and kefir. Students will connect with traditional foodways across a range of cultures and experience the transformative, health-giving power of beneficial microbes. Classroom sessions will focus on the history and science of fermentation, as well as the feasibility of marketing small-batch fermented products. Using the bounty of Sterling’s own vegetable gardens and greenhouses, students will transform the abundance of the harvest through fermentation, and practice what they have learned through the preparation of a fermented feast for the community.