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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 π¦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 π
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! π
Sandor has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens πΌ
The New York Times calls him βone of the unlikely rock stars of the American food sceneβ β
His latest book, The Art of Fermentation (2012), received a James Beard award and was a finalist at the International Association of Culinary Professionals π₯
The Southern Foodways Alliance honoured him with their Craig Claiborne Lifetime Achievement Award π
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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