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Sandor Katz @sandorkraut, author of Wild Fermentation and The Art of Fermentation (amongst others!) is sharing his knowledge of fermentation with us in June 2026, at a 3 day workshop here at The Rare School 🦉The workshop explores a diversity of fermentation techniques and the interconnections between them, with a mix of demonstrations, in-depth discussions and hands-on participation 🌈
From herb-infused meads, vinegars and fermented sodas...to tempeh, koji, kraut...fermented milks, meat and fish.....this workshop will be an incredible way of celebrating the diversity of fermentation... and the Summer Solstice! 🌞
Sandor has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens 🌼
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 and was a finalist at the International Association of Culinary Professionals 🔥
The Southern Foodways Alliance honoured him with their Craig Claiborne Lifetime Achievement Award 🏆
We have limited places, so please book soon to avoid disappointment! For more details and to register visit:
https://the-rare.co.uk/school/#the-art-of-fermentation
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Event Venue
The Rare School, Ash, Whitchurch, Shropshire, SY13 4DP, Market Drayton, United Kingdom
Tickets
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