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September 24, 2011 @ 12:00 am
Sandor Katz, author of “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods,” leads a workshop on the increasingly popular art of fermentation. Participants will learn about the nutritional value of live-culture ferments and the role they’ve played in various cultures. Katz will cover fermentation basics and demonstrate how to make kimchi, kefir, and other fermented foods. The workshop includes a fermented foods lunch prepared by 5 Seasons chef Dave Larkworthy, with vegetarian and vegan options. The fee, including lunch, is $55, with proceeds to benefit Slow Food Atlanta. Purchase tickets.