Fun with Fermentation (podcast + giveaway)

Sep 1st, 2017 | By | Category: Featured Articles, podcast, the show
Sandor teaching in Hobart, Tasmania (Australia), February 2014. Photo by Kate Berry

Sandor teaching in Hobart, Tasmania (Australia), February 2014. Photo by Kate Berry

WE ARE NO LONGER ACCEPTING ENTRIES

ENTER TO WIN
A PAIR OF TICKETS TO THE OCTOBER 22, 2017
AUSTIN FERMENTATION FESTIVAL
AT BARR MANSION

A fermentation renaissance taking place. Fermentation is a controlled metabolic process in which organisms like bacteria or yeast convert carbohydrates such as starches or a sugars into alcohol or acid.

Humankind is probably the result of some kind of fermentation if you think about it — all that primordial ooze bubbling up; the earth was fermenting and we were the result.

Okay…not exactly.

Nevertheless, according to fermentation revivalist, Sandor Katz, fermentation is a means of food preservation and flavor enhancement that’s as old as the ages.

Katz began experimenting with fermentation shortly after he started food gardening; he said when an abundance of cabbages and radishes were ready for harvest at the same time, he knew he needed to do something with them. That’s when he turned to making something he enjoyed: sauerkraut. Lots and lots of sauerkraut. So much so it earned him the nickname, “Sandorkraut” among his friends.

Katz is coming to town for the Austin Fermentation Festival, October 22 at Barr Mansion, which sponsors this show. Some people hear the word fermentation and think “Ack! spoiled food.” The difference between the two is… controlling the process…to control the outcome. In fact, most of us eat fermented food without realizing it.

Think: bread, beer, wine, chocolate, coffee, cheese, kraut, pickles and so much more.

Sandor Katz wrote the books Wild Fermentation and the Art of Fermentation, which many home fermentation enthusiasts consider their bible, although there are no ten commandments of fermentation, says Katz. It’s more like jazz — once you have a few concepts down, then almost anything goes.

Fermentation revivalist, Sandor Katz is the keynote speaker at the October 22, 2017 Austin Fermentation Festival, featuring 12 workshops focused on fermented foods and beverages, with a series of hands-on workshops available. Doors open at 10am, festival workshops start at 10:30 and run until 4:30.

Check out the schedule at the Texas Farmers Market website, which is organizing the event. You can also buy your tickets and hands on classes while you’re there.  Or,  you can….

ENTER TO WIN A PAIR OF TICKETS TO THE AUSTIN FERMENTATION FESTIVAL

Rules for entry:

  1. You must be 18 or older to enter.
  2. Winner must be able to attend the Festival on October 22, 2017.
  3. Enter by leaving a comment below, letting us know your favorite fermented food and what kinds of workshops you’d like to see at the festival in the future.
  4. Entries must be received by 6 p.m.CT Friday, September 8, 2017 to be included in the drawing.
  5. Only one entry per household and IP address.
  6. Must enter with a valid email address, as that is how we will contact the winner.
  7. You cannot have won anything from Field & Feast in the past three months.
  8. A winner will be selected by random drawing (using random.org) and contacted via email no later than Saturday, September 9, 2017.
  9. The winner has 48 hours to reply to the winner’s email or forfeit tickets.
  10. No cash value or substitutions for prize offered.

NOTE: THIS IS AN ENCORE PRESENTATION, WITH UPDATED INFORMATION AND A CURRENT GIVEAWAY FOR 2017.

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15 comments
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  1. I don’t know that I’ve had a fermented product that I didn’t like, but I’ve only ever done fermented veggies at home. I’d love to expand my range of experiments.

  2. I really like sauerkraut. Hope to see you next weekend.

  3. Ginger Beer!!! Super cool that Sandor Katz is coming to Austin Fermentation Fest. I hope to be there.

  4. Too many favorites, but sauerkraut is an addiction.

  5. I heard your broadcast on KU T. Would love to have a copy of your book.

  6. Pickles, pickles, pickles. Although I haven’t met a fermented food I don’t adore.

  7. Does beer count as a fermented food? Cheese. Kimchi. Sourkraut. Mmmm, fermentation.

  8. My favorite would have to be sourcrout, but I’d love to experiment.

  9. I am a big fan of fermented carrots- they’re great straight out of the jar as a snack, also makes a tasty taco topping.

  10. I make sauerkraut and yogurt, and beer. Lots of stuff…love sauerkraut JUICE the best.

  11. Kombucha, sauerkraut, pickles, so many yummy ones!

  12. I’m new to fermenting my own foods! I LOVE miso amd champagne! Lol… I wiuld love to do a workshop on beginner fermentation and also on kombucha! Thanks!

  13. Kimchi, kombucha, and tepache are some of my favorites. I would like to see tepache get some more attention.

  14. At the moment I am interested in Korean food and want to know more about kim chi. I really like joghurt and sauerkraut too, so would like to learn more about making and using those products.

  15. Beer is my favorite but pickles, cheese, and sauerkraut rate pretty high. How about a beginners workshop on the basic science and techniques behind fermenting? This could be followed by classes on individual fermented food groups and how to make them.