I recently had the privilege of attending a live, fermentation workshop taught by, the one and only, Sandor Ellix Katz (aka Sandorkraut). If you’re unfamiliar with his work, he is a well renowned fermentation expert, experimentalist, and revivalist. In other words, he’s your go to guy for everything fermentation!

It’s funny because my husband purchased (and read) his book, The Art of Fermentation, about 2 years ago, and I still haven’t read it! But, after going to this workshop, I have every intention in doing so.

Despite not having read his book (or any of his books), the inclusion of fermented foods and beverages into my lifestyle is something I’ve been practicing, prior to attending this workshop. I do my best to keep an ongoing supply of sauerkraut, probiotic brew, kombucha, and some sort of fruit ferment. I’ve also experimented with the fermentation of a variety of vegetables.

I think fermented foods play a vital role in our health (especially in achieving optimal health). The correlation between the bacteria that live in our gut wall and our overall health is significant. Consuming a variety of ferments aids in the establishment and replenishment of healthy gut wall flora (aka probiotics – friendly bacteria). Every diet should include fermented foods!

My Experience at Sandor Katz's Fermentation Workshop - Sophisticated Booty

My Experience at Sandor Katz’s Fermentation Workshop

The workshop lasted 3 hours, in which, Sandor spent the first 1.5 hours talking about what fermentation is, the history and important role that fermentation has played in all cultures around the world, as well as, fermentation as it relates to preservation, digestibility, detoxification, flavor, and health. He also explained how to easily process and store your own fermented goods at home. This was followed by a hands-on fermentation session, where we actually got to ferment our own vegetables! The last 30 minutes was a Q & A, giving everyone an opportunity to ask Sandor questions.

Participating in this workshop was awesome! It definitely inspired me to take my fermentation game to another level! There are so many things that I haven’t tried, or even thought about fermenting!

Ferments I Plan on Making from The Art of Fermentation Include:

  • Dosa – a South Indian fermented rice and lentil crepe/pancake.
  • Hoppers (Sri Lankan name)/Appam (South Indian name) – fermented rice and coconut pancakes.
  • Injera – an Ethiopian sourdough pancake. These are so good!
  • Rye Sourdough – a delicious, wheat free option.
  • Kimchi – a Korean ferment of mixed vegetables and spices, but can also include seafood, nuts, and fruits.
  • Sour Pickles -the fermentation of cucumbers into sour pickles.
  • Jun – similar to kombucha, but honey is used instead of sugar.
  • Tepache – a beverage made by fermenting fruit in sugar water.
  • Ginger Beer with Ginger Bug – a homemade ginger ale.

Back to the fermentation workshop experience! Sorry! I’m just really excited to turn my kitchen into a fermentation laboratory!

I had a really great time! I learned a lot about the fascinating world of fermentation!

It’s obvious that Sandor Katz is genuinely passionate about the fermentation of foods and beverages, and I like that. When you love something so much that you want to share and encourage others to take part, that’s a very powerful thing. It makes people excited and empowered to give it a try.

I think the take home message, for me, was that fermentation is fun, simple, and can be done in your very own kitchen! And, its cultural influence throughout history indicates that this is something we should be doing!

So, I encourage you drop any prejudices that you may have about fermented foods and/or beverages, and start experimenting and exploring fermentation for yourself!

And, if Sandor Katz is ever in your area check him out!

Best of Health,


What are your favorite fermented foods and/or beverages?

Have you ever fermented anything? Please comment below 🙂

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