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Two-Day Fermentation Intensive Workshop with Sandor Katz

Shelburne Farms, 1611 Harbor Rd.
Shelburne, VT

Over this two-day intensive, you’ll learn how to make fermented vegetables (kimchi anyone?), beverages (including a fruit-based wine), dairy products (yogurt, cheese, sour cream, kefir, etc.), grains, legumes, and starch. The two-day program includes lectures, demonstrations, and a hands-on element. All programming will be held in the Coach Barn at Shelburne Farms. 

Copies of Sandor’s books, The Art of Fermentation and Wild Fermentation, will be available for sale in the Shelburne Farms Welcome Center.

“For me, fermentation is a health regimen, a gourmet art, a multicultural adventure, a form of activism and a spiritual path, all rolled into one.” - Sandor Katz

Cost: Members $125; Non-members $135

About Sandor Katz
Sandor Ellix Katz is a fermentation revivalist. The hundreds of fermentation workshops he has taught across North America and beyond, 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.” His latest book, The Art of Fermentation (2012), received a James Beard award. 

Presented by:
Chelsea Green & Shelburne Farms

Sponsored by:

Slow Food VT
Aqua Vitea Kombucha
Weston A. Price Foundation Burlington Chapter
O Bread

Registration Details: 

Pre-registration here is required.  A limited number of partial scholarships are available. Contact with any questions.