by Alice Levitt
When Sandor Katz, author of the James Beard Foundation Award-winning The Art of Fermentation, spoke at Sterling College last spring, he attracted a standing-room-only crowd. Now he's returning to the institution, this time as a teacher.
Katz, also known as Sandorkraut, will be at Sterling from July 7 through 18 to teach "Fermentation with Sandor Katz."
According to Christian Feuerstein, Sterling's director of communications, "He is going to be available to [help students] learn fermentation one on one." Topics covered will include vegetable fermentation; making tonic beverages; culturing molds; and fermenting oils, legumes, grains and nuts. Of course, the New York Times-bestselling author of Wild Fermentation and The Revolution Will Not Be Microwaved will include his namesake sauerkraut among the foods in which he shares his expertise.
For those more interested in curds than kraut, Sterling will also offer another session of the popular cheese course that debuted this month. French cheese expert Ivan Larcher will once again work with Sterling and the Cellars at Jasper Hill to offer an artisan cheesemaking intensive. This one will run from May 27 to June 6.
An instructor has not yet been named for Sterling's meat course, titled "Charcuterie Program: Butchering, Processing, Fermentation, and Curing."SandorkrautSandorkrautSaka Sandorkrautaka Sandorkraut