Tennessee native Sandor Katz, aka Sandorkraut, champions the fermentation gospel through literature and workshops. The author has penned a few tomes on the history of the process and techniques in fermentation from around the world, and is now bringing his testament to Brisbane. Held at the Brisbane Multicultural Arts Centre in Kangaroo Point, the series of workshops will touch on lacto-fermentation, probiotics and fermented food and drinks, eliminating any flushes of anxiety you may experience when it comes to doing it yourself.

Saturday February 8 delivers a half-day class on fermenting vegetables, featuring dry-salting methods to produce your own sauerkraut, how to make kimchi and mixing basic brines to pickle fresh vegetables. An evening workshop will focus on liquids, including alcohols from fruit and honey, vinegar, kombucha and homemade sodas. Sunday’s workshops will walk participants through fermenting milk into yoghurt and labneh, and also cover grains and legumes. You can even participate in an evening with Sandor Katz, not to mention you’ll get the opportunity to ogle Sandor’s infamous muttonchops throughout the weekend, as well as wrap your tastebuds around the foodstuffs in question.