Friends of fermented fare: a fantastic fermentation affair is unfolding in this fair city. Sandor Ellix Katz -- author of "Wild Fermentation," the cult paean to the world of culinary microbiology -- and fomenter of the rising home fermentation movement, is coming to the area to give a series of demonstrations and talks on home fermentation. To celebrate his visit, we are convening a Cleveland Fermentation Fair. Katz, a.k.a. Sandorkraut, will provide the keynote demonstration and talk, followed by an afternoon of small fermentation workshops provided by ordinary local residents already culturing a variety of culinary bacteria and yeasts in their own homes.

Please spread the word!

Unique fermented foods are prepared and enjoyed by likely every human culture on earth. Fermentation provides a way to preserve perishable foods without refrigeration, increase nutritional content, enrich the digestive flora, make food taste even better, and create such cultural devices as alcohol. Many ferments are easy to create without elaborate setups, obscure tools or ingredients, or understanding of difficult concepts. For those new to fermentation, we will discuss a little of the history and culture of fermentation, as well as providing easy and accessible techniques to get started fermenting in your own kitchen.

Cost: $10-25 sliding scale (to cover Sandor's costs, plus materials for the demonstrations)

Demonstrations may include preparation of such fermented foods as:

• Sauerkraut
• Kimchi
• Pickles
• Yogurt
• Mead
• Hard Cider
• Tempeh
• Cheese
• Sourdough
• Dosas/Idli
• Soda
• Kombucha

Registration is not required, but is helpful -- please email josh@clevelandspace or call 216-308-1612 to let us know that you're coming.

If you would like to share some fermentation skills of your own, please email Josh at josh [at] clevelandspace [dot] org or call 216-308-1612. People doing demonstrations participate for free.

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