Who is Sandor Katz? If you’re a ‘fermento’ (a fan of fermented foods, whether miso, kimchi, vinegars or pickles, even breads and cheeses), he is the new messiah. Endorsed by luminary Michael Pollan among others, Katz is turning wild fermentation into one of the hottest trends among avant-garde restaurants, in home kitchens and in pots buried in back gardens. Despite having facial hair that appears to be modelled on Fat Freddy (of ‘Fat Freddy’s Cat’ comic strip fame), we are assured the resemblance is coincidence. Katz is visiting the UK this month to impart more of his culinary wisdom. On Friday May 23 he’s giving a talk from 6pm at the University of Westminster near Baker Street, and those of you with spare fermentation cultures are being encouraged to bring them along to swap with other delegates – especially if you have kombucha skooby, kefir grains or ginger beer bug. On Monday June 2 he’s also running a full-day, hands-on workshop at the Concord Institute near Finsbury Park. But unlike Fat Freddy, neither Katz’s techniques nor his mushrooms are magic – it’s all just good science. Guy Dimond
You can find more information on Sandor Katz’s lecture on Friday May 23 at the University of Westminster on wildfermentation.com.
To book tickets for his full-day workshop at the Concord Institute head to concordinstitute.com for more information.