Sandor from wildfermentation.com sent out this invitation yesterday. It’s a web-broadcast 2 day live demo of mad fermenting! here is his letter….

Hello friends,

I m venturing into new media as part of my effort to scale back
traveling while continuing to spread fermentation fervor.

On June 7 and 8, I will be teaching an intensive 2-day webinar, to
be broadcast live over the internet from 10AM-4PM (Pacific daylight
time) both days. We will be making kraut, miso, tempeh, natto, kefir,
amazake, mead, fish sauce, sourdough, porridge, and idli. Internet
viewers will be able to email questions, and participants will
receive an edited DVD recording of the workshop. The cost of the
workshop is $60. For further information and registration, visit
http://www.academyofspirit.com/sandor.html
.

Also look for me starting in June on You Tube. By the time I send out
my summer workshop schedule in a few weeks, I hope to have some videos
posted and links to send.

That s all for now. I hear the garden calling&

Sandor

This is going to be awesome. Sandor’s book also titled ‘Wild Fermentation’ is practically holy scripture in my home. I’ll be there Sandor, thanks for bubbling my way =)

J

Wild Strawberry Honey Spritzer - very luscious and sweet, has a mild strawberry flavor, just starting to culture a tang. this particular one doesn’t have any carbonation.

Egyptian Bouza Beer - very rough and sour, made from mostly sprouted rye grains, it is a quick 2-3 day ferment and has little alcohol, but is very filling.

Sauerkraut - The plain cabbage always seems to evaporate off all the brine, then it becomes dry and rots. I haven’t had a good plain Sauerkraut turn out yet, the sesame kraut worked well, and the kimchees work too, but so far I have yet to get a tasty plain old kraut.

Spicy Live Kimchee - This is the most exciting venture!!! Mariah helped me a lot and it went much faster with two people. We put chilli powder in it this time, and green cabbage, onions, lots of grated carrots, and grated ginger, and just a teensy tad bit of salt. I’m so excited !!! yes haha!

Sourdough Bread - I took the spent grains from the bouza and mashed into a dough, it’s been resting out on the kitchen counter all day. I’m going to bake it tonight. SandorKraut says to cook it enough to make a hard shell on the outside, but not enough to cook the inside. That way you have a self-contained unit and you can just let it sit out and continue fermenting in the middle for a few weeks. It sounds interesting, I’ll let you know!

Do you remember trying fermented foods? What did you think?

Mariah and I made cookies last night, and kimchee tonight. The cookies are almost gone, (really freakin good), and the kim chee has two weeks of waitin. We’re going up to the bowl tomorrow morning. We climbed up a church tonight. Mariah did excellent. Miguel will come visit sometime in the next few weeks, I miss him, and we will have fun. A week after that Zach is going to come visit. I have his ticket for the Franti & spearhead concert.

I gave in and installed X11 on my laptop. I admit, it’s nice to be able to look at pictures. My conjurer, Cemoyth, on duris, hit level 29 tonight. I started another honey ferment a few days ago, it’s just starting to get good. I also started a batch of Bouza, which is an egyptian simple beer. Basically just sourdough, sprouted grains, and water. It will take a while longer before it’s ready I think. Maybe by the end of the week. I got the recipe from Sandor Katz’s Wild Fermentation. This book is the closest thing to a religious artifact I own.