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Date: Friday, 13 Jan 2017, 2:30 – 5:30 pm
Location: Mandarin Oriental, Hong Kong
Price: 2,000 HKD + 10%
Fermentation revivalist, author and teacher, Sandor Katz, is on his inaugural trip to Hong Kong to work exclusively with the chefs of Mandarin Oriental, Hong Kong to broaden their use of fermentation. Sandor will offer one public seminar for home fermenters during his visit through LantauMama on 13 January 2017. This remarkable event is a chance for you to spend the afternoon with Sandor as he demystifies fermentation for home enthusiasts and sample an array of delicious ferments from the kitchens of the hotel.
Healthy Living Asia - Fermenting Revivalist SANDOR KATZ in HK
(Fermented, Raw, Vegan, Gluten Free, Sugar Free)
(Fermented, Raw, Gluten Free, Vegan, Refined Sugar Free)
(Raw, Vegan, Gluten Free, Sugar Free, Fermented)
Salsa is always popular, by fermenting it the taste is even more extraordinary and it lasts longer! Basically, it is your normal salsa recipe, with some extra salt, then jar it up and letting it sit on the counter a couple of days to ferment.
I love that it lasts a long time in the fridge once it is made, but it might not last so long because it is good. The first bite is a bit strange, sort of fizzy like it has 'gone off' but this is what you want... after that it gets addictive.
You can ferment your regular salsa by making yours as usual, and following the directions below.
Let sit for 2-3 days, until it is slightly fizzy.
Store in the refrigerator, fermented salsa will last for weeks.
Serve it with chips, on salads, in tacos or burritos, over fish, however you would normally enjoy your salsa!
Fermented Salsa - some other methods
Fermented Pico de Gallo
Probiotic Kombucha Salsa with Grilled Pineapple
Photo: Fermented Salsa, Raw Cashew Not Cheese, Raw Buckwheat Crackers, and a bowl of flowers my daughter put on the table.
(Raw, Vegan, Gluten Free, Refined Sugar Free)
I make some variety of this when I have a craving for something that super rich and filling with just one spoonful! Truly, this lasts a long time as it is so rich and filling that you only need a spoonful to feel satisfied.
** Adding the frozen berries is optional - this recipe works with and without the frozen berries. Without them it is much richer and more decadent. With them it is a bit more of a gentle taste and not as chocolate dominant. Try it both ways!!
Option 1 - longer, and smoother
Option 2 - shorter, and textured with the chia seeds
Store in a glass bowl or jar in the fridge, there is no need to freeze this. It gets quite 'solid' from the coconut and the chia seeds.
I made this in the morning in my Vitamix, did *not* wash my Vitamix, then made my green smoothie - extra delicious!
Fermented, Gluten Free, Sugar Free
Milk Kefir Cream Cheese
This is my favorite way to consume milk kefir - as healthy probiotic filled kefir cream cheese! It is super easy to make, and tastes better than any store bought cream cheese or 'shmear' I have ever tried.
Flavor Ideas for Kefir Cheese
NOTE: For Vegan, Non-Dairy, Nut/Seed Fermented Cheese - click here
Raw, Vegan, Gluten Free, Fermented, Sugar Free
This works as a yummy spread, a dip, a sauce, however you want to use it. It is easy to make, and flexible to flavor.
The fermentation gives it a special tang, plus probiotic goodness. You can make it without the water kefir grains, and it will still be yummy, just not fermented
Cheesy - nutritional yeast, onion powder, salt, pepper, herbs
Spicy - nutritional yeast, smoked paprika, garlic powder, salt, pepper
Herby - Fresh or dried herbs of your choice, salt
Fruity - Dried apricots
Try mixing your nuts or seeds!
Macadamia and cashews
Sunflower and sesame
(Raw, Fermented, Gluten Free, Vegan)
Pineapple is one of those fruits we seem to get year round without much difficulty. Some of my favorite drinks have pineapple, like my Kefir Colada.
This ferment was born out of the desire to use readily available ingredients to make something with an Asian twist! The basil and chili are from my garden.
I was inspired to use basil after a fabulous pineapple and thai basil smoothie I had in Thailand last year. Sri Lanka, India, and other Asian countries have a popular snack of pineapple or other fruits with salt and chili. Put it all together, ferment it, and it's even more yummy!
You can easily adjust this to use other spices and herbs for a flavor creation of your own.
Let sit for 2-5 days, until the pinapple has a slightly fizzy and flavorful taste. Stores well in the fridge.
The jar in the photo has a 'valve' on top to let the gas out, you can use any glass jar or fermenting container, just be sure to 'burp' 1-2x a day to let the gas out.
Eat it plain, cut and serve as a condiment, cut it up into salsa, blend it and use it to spice up a drink or dish!
** NOTE: If you don't have water kefir, just ferment in a 2% brine solution (2% salt for the amount of water you add) this works great as well! You can always add more salt to taste after it is done.
(Raw, Fermented, Gluten Free)