FLX Fermentation Festival

FLX Fermentation Festival

August 16 – August 18

Location: Cumming Nature Center

What do Pickles, kimchi, cheese, and beer have in common? They're all fermented! But yes, they do taste good together too. 

We're excited to host our first ever FLX Fermentation Festival at the Cumming Nature Center, celebrating our regional abundance through the art of fermentation. Throughout the weekend-long event we'll combine hands-on science with artisan craft through lectures, demonstrations, and workshops. The festival will be elevated by the presence of internationally renowned fermentation expert and author, Sandor Katz, who will lead workshops Saturday and Sunday and give the keynote lecture on Saturday. 

We'll kick the weekend off with a small dinner at Hollerhorn Distillery in Naples with Sandor Katz (reservation required, space is limited).  On Saturday, we'll host a series of small group, 75–min workshops led by Katz, along with a tasting fair with local food trucks, eateries, and food purveyors featuring their products, offering tastings, and teaching guests about the role of fermentation in their craft. Regional experts and thought-leaders working in sustainable agriculture will give featured lectures throughout the day, culminating with a keynote presentation by Sandor Katz. We'll end the weekend with an intensive, hands-on workshop led by the weekend's chief fermentation guru, Sandor Katz, which will run 9am-2pm and includes lunch.

Our hope for this weekend is that you leave this event engaged in the fruits of fermentation, aware of the connection between food and wellness, and more deeply connected to your regional food system. Explore the schedule below and reserve a spot to join us!

Sandor Katz Bio: 
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation, 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 other honors. For more information, check out his website.


Festival Schedule  

We want to teach fermentation through as many forms as possible! Our weekend festival is structured to offer you a wide range of activities, some more hands-on (workshops) and others more self led (tastings). See below and choose how you want to take part. 

Friday, August 16:

  • Dinner at Hollerhorn Distillery in Naples with Sandor 5-7pm (reservation required, space is limited)


  • Early Bird pricing (until July 27)
    - $85 (with alcohol)
    - $55 (without alcohol)
  • Regular pricing (after July 27)
    - $95 (with alcohol)
    -$65 (without alcohol)

Ticket registration closes August 14, 2019



Saturday, August 17:

  • Small group workshops with Sandor Katz.

- Three 75 minute workshops will be held on Saturday at 9am; 10:30am; 12:45pm. 

  • All day lectures:

10–10:45am: Fermentation of Seed Saving with Petra Page-Mann of Fruition Seeds

11–11:45am: Cultured Dairy Workshop – speaker information to come 

12–12:45pm: Fermentation & Salami – speaker information to come 

1–1:45pm: Beer, Wine, & Spirits: Discussion of brewing & the science behind alcoholic beverages

2:30–4pm: Keynote by Sandor Katz

Tickets: $35 (*Note: All Day Lectures are free with CNC special admissions of $5 per person)

9:00am: Tickets

10:30am: Tickets

12:45pm: Tickets


Sunday, August 18:

  • Intensive, small-group workshop with Sandor 9am-2pm (includes lunch).
  • The four foods Sandor will focus on for this workshop are: 

               -Dosa (a cooked flat thin layered rice batter, originating from the Indian subcontinent, made from a fermented batter).

               -Naem (a pork sausage in Vietnamese, Cambodian, Laotian, and Thai cuisine. It is a fermented food that has a sour flavor. It typically has a short shelf life, and is often eaten in raw form after the fermentation process has occurred).

               -Pao cai (a type of pickle, usually made using cabbage, mustard stems, long beans, peppers, daikon, carrots, and ginger, often found in Chinese, and particularly Sichuan cuisine).

               -Nukazuke (a type of Japanese pickle, made by fermenting vegetables in rice bran (nuka)).


  • Early Bird pricing (after July 20)
    - $185
  • Regular pricing (after July 20)
    - $225




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