• Fermentation
  • Healthy Food
  • Lifestyle
  • Physical Health
  • Probiotic Food
  • Recipes
  • Well-being

Fermenting Vegetables: From Sauerkraut to Probiotic Delicacies

with Sandor Ellix Katz


Today the highly influential, visionary fermentation revivalist Sandor Katz will show us how simple it is to make our own kraut, kimchi and other delicious, health-promoting probiotic fermented delicacies. Sandor will demonstrate and guide us step-by-step through a number of fermentation techniques, including the  “dry-salting” of sauerkraut; alternatives to conventional kimchi-making; how to brine whole vegetables; and more.

Topics covered will include:

  • safety
  • how long to ferment
  • optimal storage
  • and troubleshooting common problems.

A simple and flexible ingredient list will be provided, and we will each be encouraged to prepare a quart of vegetables during the class to ferment. There will be ample opportunity to ask questions. Join this world-renowned, passionate food pioneer to develop a deeper appreciation for arguably the oldest form of food preservation, part of the deep roots of human culture. After this workshop, you will be empowered with simple techniques for fermenting vegetables in your home and you will be part of the global fermentation revival!  

Note: Please have the following supplies/foods on hand for the workshop: a quart-size wide-mouth jar, a mixing bowl, a cutting board, a knife and 2 lbs of vegetables, including any of the following: cabbage, carrots, daikon and/or other radishes, onion, garlic and salt.

Click HERE to read
Meet the Teacher: Sandor Ellix Katz.

Click HERE to read
What is Fermentation?

Note: This program will now be offered online. It will be recorded and shared with registrants after each online program for 90 days. 


  • Prerequisites: N/A
  • Supplies list for the class: Please have on hand for the workshop the following supplies/foods: Class materials: quart-size wide-mouth jar, mixing bowl, cutting board, knife and 2 lbs of vegetables, including any of: cabbage, carrots, daikon, other radishes, onion, garlic and salt.
  • Zoom Software Requirements: This is an online course that requires Zoom webinar software. Zoom is easy to use. Click HERE to make sure your computer is set-up correctly.

An Afternoon Workshop

Saturday, November 21, 2020 | 2:00 – 4:00 pm EST

Fermenting Vegetables: From Sauerkraut to Probiotic Delicacies

  • 1 Session(s)
  • Nov 21 2020 2:00 PM ET





Sandor Ellix Katz, a fermentation revivalist Michael Pollan calls the “Johnny Appleseed of Fermentation,” is the author of the classics in the field: Wild Fermentation and The Art of Fermentation, and has taught hundreds of fermentation workshops around the world that have helped catalyze a broad revival of the fermentation arts.


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