Fermentation has been used as a method of preserving food for hundreds and in some cases thousands of years and is currently undergoing a resurgence of interest. Sourdough starter, sauerkraut and yoghurt are some commonly used types of fermented food and it seems every second restaurant has the popular Korean fermented cabbage dish kimchi on its menu.
American Sandor Katz is well recognised as an expert in the field of fermentation and will be visiting Brisbane at the end of this week to share his knowledge. Sandor is the author of The Art of Fermentation and Wild Fermentation: The Flavour, Nutrition and Craft of Live Culture Foods and is being brought to Australia by Milkwood Permaculture. Both of these books are available at Scrumptious Reads in James Street.
An evening with Sandor Katz – The Art of Fermentation: co-evolution, culture and community is on Friday 7 February which will give a general overview of fermentation methods. Over the weekend there will be workshops on Fermenting Vegetables, Beverages, Milk and Grains and Legumes.
All events will be held at the Brisbane Multicultural Arts Centre at Kangaroo Point. Bookings are essential and for more information and bookings, go to:
http://www.milkwoodpermaculture.com.au
02 6373 7763
Seasonal Pursuits 