Fermentation Seminar with Sandor Katz

UNFORTUNATELY THIS EVENT IS NOW SOLD OUT

Please join us for a Sunday afternoon workshop at Square Mile Coffee Roasters in Bethnal Green featuring internationally-renowned fermentation revivalist Sandor Katz. Starting with the basic questions, “What is fermentation?” and “Why is it practiced everywhere?” Katz will touch on recent microbiology and microbiome research and explore how this universal and cross-cultural practice transforms food. He’ll also discuss practical considerations for novice and experienced fermentation enthusiasts, whether they are looking to make their first ever kraut or refine their skills. We are pleased to be partnering with Nick Vadasz of Vadasz Deli, a Hackney-based producer of naturally fermented pickles, who will talk about the application of these principles in practice.

About the Presenters:

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyse 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 many other honours. For more information, check out his website www.wildfermentation.com.

Nick Vadasz is the owner of Vadasz Deli Pickles and Ferments, which was founded in Hackney in 2011 and draws inspiration for its ferments from Nick’s family history and Hungarian-Jewish heritage.

Adam Vanni is the owner of Jarr Kombucha. A California native, he came to London in 2015 to start the business, which imports its tea directly from estates in Taiwan and Sri Lanka.

Special thanks to Square Mile Coffee Roasters for hosting this special event.