Event Details

Event Phone: 608-687-3332

2017 August 5 – 6   (9am – 5pm each day)










Sandor Katz is coming to Kinstone!  He is a leading expert and New York Times best selling author on the tangy topic of fermentation. Come learn from Sandor how simple it is to make your own kraut, kimchi and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Find out all the ways you are already enjoying the products of fermentation in your regular daily life. Then empower yourself further with simple techniques for fermenting many healthful foods in your home. Be part of the fermentation revival!






The schedule consists of two days chock full of fermentation topics including dairy, veggies, grains and beverages!

—– Day 1 —–
9-10:30am      Introduction to Fermentation
10:30-10:45     short break
10:45-12:30     Dairy Fermentation: yogurt, kefir, cheese
12:30-2pm       Lunch Break
2-5pm               Vegetable Fermentation: sauerkraut, kimchi, pickles
—– Day 2 —–
9-12:30pm       Grain fermentation & Sourdough  (short break around 10:30am)
12:30-2pm       Lunch Break
2-5pm               Kombucha and other lightly fermented beverages, vinegar & alcoholic beverages


Registered students who attend this workshop receive a delicious lunch made with fresh, local ingredients each day of class at no additional charge. The lunch break allows plenty of time for students to wander the grounds of Kinstone to see the megalithic features, labyrinth and thatched, cordwood Kinstone Chapel!



Tuition is $185 if you register super early (before May 10), $200 if you register early (after May 10 and before June 24), or $225 regular tuition (after June 24). This includes all materials as well as lunch on both days.


ccatherineopie_cf021059_w1Instructor:  Sandor Katz, bio

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and the Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and many other honors. For more information, check out his website www.wildfermentation.com. (Photo credit: Catherine Opie)


You can follow Sandor Ellix Katz aka sandorkraut at the following links:





Note: If the course is cancelled by Kinstone for any reason, all registered students will receive a full refund of any tuition paid, including their deposit. In all other cases, cancellations are handled as described in our Cancellation Policy.




Ticket Options

Upcoming Date(s) and Time(s)

  • The Art of Fermentation with Sandor Katz
    August 5, 2017 - August 6, 2017
    9:00 AM - 5:00 PM

Event Location


S3439 Cole Bluff Lane, Fountain City, Wisconsin, 54629, United States