Learn how simple it is to make your own kimchi, kefir, and sample other fermented delicacies with Sandor Katz, fermentation specialist and author of The Art of Fermentation. Joined by Dan Felder, Head of Research & Development at Momofuku’s Culinary Lab and Eleanor Sterling, co-curator of Our Global Kitchen: Food, Nature, Culture, Katz will delve into the healing qualities and nutritional importance of live-culture ferments, as well as the integral role in human cultural evolution. A book signing to follow.
For a Q&A with Sandor Katz, click here.
Come early and visit the exhibition Our Global Kitchen: Food, Nature, Culture. Ticket holders will receive free admission to the exhibition from 5:45–6:15 pm.
Image credit: Gabriele Stabile