Fermentation Journeys – 2 Events!


You can pre-order Sandor’s book at Chelsea Green Publishing or on Amazon.

International Fermentation Mix Tape. Link to Register for all events: https://conta.cc/3bplEtj


September 26, 11 AM – 2:00 PM EST Fermentation Journeys

Fermenters and brewers and artisans from around the celebrate the release of Sandor Katz’s Fermentation Journeys

International Fermentation and Cultures Festival featuring Sandor Ellix Katz and Mara Jane King. With (partial list) Naomi Duguid, Misti Norris, Holly Davis, Sean Doherty, William Rubel, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Danny Berke, Anita Tikoo, Edgar Deteil, Connie Chew, Taylor Westbrook, Mirna Bamieh, Andrea Billar, Ellie Markovitch, Estéban Yepes, Pratap Chahal, Harry Rosenblum, Melanie McIntosh, Laurent Serin and Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex and Kevin of The Cultured Pickle Shop, Sharon Flynn, Tejas Sameer, Nina Ming, Anton Nicola, Eleana Hsu and Kevin Gondo, Nickawanna Shaw, Taylor Erkkinen, Jenny Bardwell, Edgar Deteil, Joel Orsini, Jessica Alonzo, Julia Skinner, Mark Tan and other fermenters and artisans from around the world to celebrate the release of Sandor’s Fermentation Journeys! Videos from around the world and live interviews and Q/A with Sandor and many other very special guests.  https://conta.cc/3bplEtj no fee, but you must register for live event and video viewings. 1:00 to 2:00 is in Spanish En Español: Posteriormente, los videos en Español y los co-anfitriones de habla hispana presentarán de 13 a 14 horas: Fuerza de Fermentation You can pre-order Sandor’s book at Chelsea Green Publishing or on Amazon.

It’s a 2 part International Fermentation Festival, Sept. 26th to October 10th with two live segments.  

Video makers (for any event), InRetrospect ticket holders, and reserved seat holders get in first. We have reserved 50 spaces for InRetrospect or those with a reserved seat.  The solely Spanish part of Sept 26 is now just one hour after the English section following lots of feedback from people concerned about phone charges and time! Oct 10th is one hour BEFORE the English section. 

October 10, 11 AM to 2 PM English – Fermentation Journeys: Mushrooms and Hyphae 

Nancy Matsumoto, Mallory O’Donnell and Nick Repenning host Sandor Katz, Alexis Nikole, Will Moffat, Maya Hey, Eiko Takahashi, Jeremy Umansky, and William Rubel in a continuation of  the fermentation journeys discussion, providing unique videos from around the world and discuss culture.

Los videos en Español y los co-anfitriones de habla hispana presentarán de 11:00 a 12:00 EST

November 7, 2021, 1 to 3:00 PM EST The North and Rye

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva discuss the history and current state of food and drink in Russia, The Balkans and The Caucasus with a special emphasis on the region’s love of all things sour and of course the role of rye and fermentation throughout the region. 

December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor. With recipe videos. (looking for video makers!)


The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/2022. Gets rolled out over a four month period. If you signed up for InRetrospect you should already have gotten a showcase address and passcode. Combined, there are around 100 new videos there, now. Every month there will be at around 50 new ones or about 150 more – in addition to the videos associated with any live event. It’s not too late to sign up! Or to make a video to celebrate Sandor Katz’s Fermentation Journeys for that matter


InRetrospect – Tripping on Words



International Fermentation Mix Tape. Link to Register for all events: https://conta.cc/3bplEtj


September 26, 11 AM – 2:00 PM EST Fermentation Journeys

Fermenters and brewers and artisans from around the celebrate the release of Sandor Katz’s Fermentation Journeys

International Fermentation and Cultures Festival featuring Sandor Ellix Katz and Mara Jane King. With (partial list) Naomi Duguid, Misti Norris, Holly Davis, William Rubel, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Anita Tikoo, Edgar Deteil, Connie Chew, Taylor Westbrook, Mirna Bamieh, Andrea Billar, Ellie Markovitch, Estéban Yepes, Pratap Chahal, Melanie McIntosh, Laurent Serin and Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Cultured Pickle Shop, Sharon Flynn, Tejas Sameer, Nina Ming, Anton Nicola, Eleana Hsu and Kevin Gondo, Nickawanna Shaw, Jenny Bardwell, Edgar Deteil, Joel Orsini, Jessica Alonzo, Julia Skinner, Mark Tan and other fermenters and artisans from around the world to celebrate the release of Sandor’s Fermentation Journeys! Videos from around the world and live interviews and Q/A with Sandor and many other very special guests.  https://conta.cc/3bplEtj no fee, but you must register for live event and video viewings. 1:00 to 2:00 is in Spanish En Español: Posteriormente, los videos en Español y los co-anfitriones de habla hispana presentarán de 13 a 14 horas: Fuerza de Fermentation You can pre-order Sandor’s book at Chelsea Green Publishing or on Amazon.

It’s a 2 part International Fermentation Festival, Sept. 26th to October 10th with two live segments.  

Video makers (for any event), InRetrospect ticket holders, and reserved seat holders get in first. We have reserved 50 spaces for InRetrospect or those with a reserved seat.  The solely Spanish part of Sept 26 is now just one hour after the English section following lots of feedback from people concerned about phone charges and their time! Oct 10th is one hour BEFORE the English section. 

October 10, 11 AM to 2 PM English – Fermentation Journeys: Mushrooms and Hyphae 

Nancy Matsumoto, Mallory O’Donnell and Nick Repenning host Sandor Katz, Alexis Nikole, Will Moffat, Maya Hey, Eiko Takahashi, Jeremy Umansky, and William Rubel in a continuation of  the fermentation journeys discussion, providing unique videos from around the world and discussion of cultures. Antes, los videos en Español y los co-anfitriones de habla hispana presentarán de 11 a 12 horas: Fuerza de Fermentation 

November 7, 2021, 1 to 3:00 PM EST The North and Rye

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva discuss the history and current state of food and drink in Russia, The Balkans and The Caucasus with a special emphasis on the region’s love of all things sour and of course the role of rye and fermentation throughout the region. 

December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor. With recipe videos. (looking for additional video makers)


The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/2022. Gets rolled out over a four month period. If you signed up for InRetrospect you should already have gotten a showcase address and passcode. Combined, there are around 100 new videos there, now. Every month there will be at around 50 new ones or about 150 more – in addition to the videos associated with any live event. It’s not too late to sign up! Or to make a video to celebrate Sandor Katz’s Fermentation Journeys for that matter


Harvest



Sweet Jersey Corn Miso by Chef Ken Fornataro. Link to Register for all events: https://conta.cc/3bplEtj


Sept 12, 2:00 to 4:00 PM EST Harvest (Starts Sept 5th on Vimeo) and Bacterial Alchemy

Soireé-Leone and Dr. Esther Miller with Kirsten Shockey, Jessica Alonzo, Anita Tikoo, Cortney Burns, Danny Berke, and Meredith Leigh. No fee, registration required

September 26, 11 AM - 2:00 PM EST Fermentation Journeys

Maya Seetharaman, Eve Jazmati, Anita Tikoo, Connie Chew, Mirna Bamieh, Andrea Billar, Ellie Markovitch, and Soiree-Leone present Sandor Ellix Katz and Mara Jane King, and fermenters and artisans from around the world to celebrate the release of Sandor’s Fermentation Journeys! It’s a 2 part International Fermentation Festival, also co-hosted by Kartik Sinha, Zizinia de les Flors, Ellie Markovitch, Adonde Lab, Edgar Deteil and Mark Tan. You can pre-order Sandor’s book on Amazon or at Chelsea Green publishing.

Video makers (for any event), InRetrospect ticket holders, and donors get in first if space becomes limited. https://conta.cc/3bplEtj no fee, registration required. If you register now we will know how much space we need and make sure no one gets shut out. 

En Español: Posteriormente, los videos en Español y los co-anfitriones de habla hispana presentarán de 13 a 14 horas: Fuerza de Fermentation

October 10, 1 PM to 3 PM Fermentation Journeys: Mushrooms and Hyphae

Nancy Matsumoto, Mallory O’Donnell and Nick Repenning host Sandor Katz, Alexis Nikole, Will Moffat, Meya Hey, Eiko Takahashi, Rina Veltkamp, Jeremy Umansky, and William Rubel Registration Required Antes! 

En Español: Los videos en español y los co-anfitriones de habla hispana presentarán de 11:00 a 13:00 horas: Mas Fuerza de Fermentation.


From Anita Tikoo’s Garden in Delhi, India. Kirsten and Christopher Shockey have 5 books available now including several on fermenting vegetables and fruits at https://www.fermentationschool.com/

November 7, 2021, 1 to 3:00 PM EST The North and Rye: Gabriella Gershenson, Dr. Darra Goldstein, Zuza Zak, Laura Valli, and Katrina Kollegaeva. The Baltics, Caucasia, and Russia in food and lore, and the importance of Rye for baking and food and drinks throughout Eastern Europe today and in the past.


Zuza Zak has released another brilliant book. It’s available at Amazon and other places.

December 19, 2021, 7 to 10 PM EST Fruit From the Sands (book by Dr. Robert Spengler III): The Silk Road Origins of the Foods we eat (with all available videos from the catalog for this event, including live session recordings as available).

Rob’s brilliant book is available through University of California Press, and anywhere else books are sold.

The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/2022. Gets rolled out over a four month period. If you signed up for InRetrospect you should already have gotten a showcase address and passcode. Combined, there are around 100 new videos there, now. Every month there will be at around 50 new ones or about 150 more – in addition to the videos associated with any live event. It’s not too late to sign up! Or to make a video to celebrate Sandor Katz’s Fermentation Journeys for that matter!


Fermentation Journeys and Fests



Link to Register for all events: https://conta.cc/3bplEtj


Sept 12: Harvest (starts September 5th on Vimeo) and Bacterial Alchemy

Soireé-Leone and Dr. Esther Miller with Kirsten Shockey, Jessica Alonzo, Anita Tikoo, Cortney Burns, Danny Berke, and Meredith Leigh. No fee, registration required


September 26, 11 AM – 2:00 PM EST

Fermentation Journeys: International Festival

Maya Seetharaman, Eve Jazmati, Anita Tikoo, Connie Chew, Mirna Bamieh, Andrea Billar, Ellie Markovitch, and Soiree-Leone present Sandor Ellix Katz and Mara Jane King, and fermenters and artisans from around the world to celebrate the release of Sandor’s Fermentation Journeys! En Español: Posteriormente, los videos en español y los co-anfitriones de habla hispana presentarán de 13 a 14 horas: Fuerza de Fermentation

It’s a 2 part International Fermentation Festival, also co-hosted by Kartik Sinha, Zizinia de les Flors, Ellie Markovitch, Adonde Lab, Edgar Deteil and Mark Tan. You can pre-order Sandor’s book on Amazon or at Chelsea Green publishing. Video makers (for any event), InRetrospect ticket holders, and donors get in first if space becomes limited. https://conta.cc/3bplEtj no fee, registration required. If you register now we will know how much space we need and make sure no one gets shut out.


Danny Berke’s first book is available through Amazon: https://amzn.to/3mpkvIn

October 10, 1 PM to 3 PM

Fermentation Journeys: Mushrooms and Hyphae

Nancy Matsumoto, Mallory O’Donnell and Nick Repenning host Sandor Katz, Alexis Nikole, Will Moffat, Meya Hey, Eiko Takahashi, Rina Veltkamp, Jeremy Umansky, and William Rubel

Antes! En Español: Los videos en español y los co-anfitriones de habla hispana presentarán de 11:00 a 13:00 horas: Mas Fuerza de Fermentation.


November 7, 2021, 1 to 3:00 PM EST

The North and Rye: Gabriella Gershenson, Dr. Darra Goldstein, Zuza Zak, Laura Valli, and Katrina Kollegaeva


December 19, 2021, 7 to 10 PM EST

Fruit From the Sands: The Silk Road Origins of the Foods we eat (with all available videos from the catalog for this event, including live session recordings as available)


InRetrospect

The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 4/2022. Gets rolled out over a four month period. $75


InRetrospect


Link to Register: https://conta.cc/3bplEtj 

#WritersCultures2021 #FermentsandCultures

Link to Register: https://conta.cc/3bplEtj 


#WritersCultures2021


#WritersCultures2021 #FermentsandCultures

Link to Register: https://conta.cc/3bplEtj 

https://Cultures.Group – Events

#WritersCultures2021 #FermentsandCultures

Link to Register: https://conta.cc/3bplEtj

Sept 12, 2:30 to 5:00 PM EST Harvest (Starts Sept 5th on Vimeo) and Bacterial Alchemy

Soireé-Leone and Dr. Esther Miller with Kirsten Shockey, Jessica Alonzo, Anita Tikoo, Cortney Burns, Danny Berke, and Meredith Leigh. No fee, registration required

September 26, 11 AM – 2:00 PM EST Fermentation Journeys

Maya Seetharaman, Eve Jazmati, Anita Tikoo, Connie Chew, Mirna Bamieh, Andrea Billar, Ellie Markovitch, and Soiree-Leone present Sandor Ellix Katz and Mara Jane King, and fermenters and artisans from around the world to celebrate the release of Sandor’s Fermentation Journeys! En Español: Posteriormente, los videos en español y los co-anfitriones de habla hispana presentarán de 14 a 16 horas: Fuerza de Fermentation

It’s a 2 part International Fermentation Festival, also co-hosted by Kartik Sinha, Zizinia de les Flors, Ellie Markovitch, Adonde Lab, Edgar Deteil and Mark Tan. You can pre-order Sandor’s book on Amazon or at Chelsea Green publishing. Video makers (for any event), InRetrospect ticket holders, and donors get in first if space becomes limited. https://conta.cc/3bplEtj no fee, registration required. If you register now we will know how much space we need and make sure no one gets shut out.

October 10, 1 PM to 3 PM Fermentation Journeys: Mushrooms and Hyphae Nancy Matsumoto, Mallory O’Donnell and Nick Repenning host Sandor Katz, Alexis Nikole, Will Moffat, Meya Hey, Eiko Takahashi, Rina Veltkamp, Jeremy Umansky, and William Rubel Registration Required Antes! En Español: Los videos en español y los co-anfitriones de habla hispana presentarán de 11:00 a 13:00 horas: Mas Fuerza de Fermentation.

November 7, 2021, 1 to 3:00 PM EST The North and Rye: Gabriella Gershenson, Dr. Darra Goldstein, Zuza Zak, Laura Valli, and Katrina Kollegaeva

December 19, 2021, 7 to 10 PM EST Fruit From the Sands: The Silk Road Origins of the Foods we eat (with all available videos from the catalog for this event, including live session recordings as available)

The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/2022. Gets rolled out over a four month period. $75

Jenny Bardwell makes Appalachian style salt rising bread


#WritersCultures2021



Taucho Pesto



Fermented black beans, also called shih or taucho, can be made with different cultures. The most common type is made with Aspergillus sojae. But they can also be made with Bacillus subtilis, a useful and ubiquitous bacteria that secretes enzymes that are very widely used on food processing as well as other industrial applications.

When beans or someone other substance such as seeds or nuts or grains are made with B.subtilis they are known by different names based on the country they are made in. Almost every country in the world has a ferment that uses Bacillus subtilis one way or another. It’s a very common alkaline ferment.

In Japan, for example, small black soybeans or small yellow soybeans (both a species of legume called Glycine max) are inoculated with B.subtilis they are called natto. But there are many different types of natto with different names depending on the size of the bean used, whether the outcome is dried, and even if the beans used were pieces instead of whole beans.

And, like everything else, sometimes things have names based entirely on where in Japan they were made, and of course what you do with them. In future posts we’ll describe how to make a great miso using natto (なっとう)、as well as a few other things you’ll like as much as this. We made a pizza with this the other day with this taucu pesto.

Taucho is the name used in Malaysia. They also make a taucho manis, a beloved sweet version that finds a use in just about everything. Most people know the word kecap manis, which is a version of very sweet soy sauce that used to be made with fermented black beans. Yeah, we have a recipe for that.



After making natto from black soybeans and other ingredients, we decided that after two months at 34F they really smelled exactly like Parmiggiano-Reggiano. Or maybe an aged Romano cheese.

That all changed, however, when we decide to dehydrate them to make several dishes. After the first four hours of the most intense cheese smell they started to have background notes of maturing protein. As in ammonia. After 16 hours of open windows they were finally done.


Cheese Raisins?

They tasted great. So we decided to make a special pesto type sauce that can be stored in the refrigerator for up to a year. It makes about four cups (or 1900 grams).

Two to 3 tablespoons on a plate of pasta, or mounted in a sauce, or used as a marinade ups the flavor and protein level of just about anything. Obviously a great topping for bean soup or any stew.


  • 113 grams dried black natto (or fermented black beans)
  • 2 cups water
  • 2 cups sake or white wine (optional)
  • 76 grams nutritional yeast
  • 4 cups or 265 grams dried tomatoes (sun dried work as well)
  • 1 cup or 100 grams dried onions (or 2 cups minced and cooked down until brown)
  • 1 cup or 60 grams dried celery
  • 1 1/4 cup or 240 grams of mirin (the alcoholic one) or water
  • 4 TB oregano

Mix all ingredients together and let sit overnight or a day.


  • 1 cup or 115 grams raw, trimmed garlic cloves
  • 2 cups or 410 grams light olive oil
  • 2 cups or 525 grams of thick, salted basil puree
  • Above mix from 24 hours ago

Fresh basil and salt from the Sumer of 2019

Fry the finely minced or pureed fresh garlic cloves, trimmed of the stem ends, gently in the heated oil. Add the mixed ingredients from the day before to the hot garlic and oil. Cook gently for 15 minutes stirring constantly. The alcohol will cook off while helping to preserve the mixture. Add the basil and salt puree and cook for a minute.

Let cool, stirring as it cools down to ensure all the oil gets mixed in evenly. Refrigerate. Last at least 6 months, 12 months if well refrigerated. Makes about 3 pints.