Live Online Cookery Class - Online Webinar: Sandor Katz's Fermented Soft Drinks

Online Webinar: Sandor Katz's Fermented Soft Drinks

Date and Time

Thursday 23rd May 2024

6:30pm - 8:30pm


Ticket £35 inclusive of VAT. (Special Online Fundraising class). When you buy a Made In Hackney cookery class you enjoy an enriching culinary experience and help us fight hunger in our community.


The class will be held on Zoom. Zoom details will be provided before the class, together with your recipe card. If you have not received the reminder email by 4pm the day before the class please contact us at 

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The Event

Following a wildly successful 1st webinar, we are proud to welcome Sandor Katz back to Made in Hackney.  This time round he will be showing you how to make your own fermented soft drinks at home. 


For the past two decades, fermentation revivalist and bestselling author Sandor Katz has travelled the world, both teaching and learning about the many varied fascinating ways to create delicious and nutritious fermented foods and beverages. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, making a huge variety of fermented foods and beverages, some widely-known, others more obscure. Sandor is arguably the world’s most experienced and respected advocate of all things fermented.

Sandor passionately believes that the magical power of fermentation belongs to everyone, everywhere, and his mission is to demystify a process that has played an important cultural and ritualistic role in human life for millennia. This webinar - offers you the opportunity to learn simple techniques for fermenting your own lightly carbonated soft drinks at home. These fizzy drinks are delicious as well as probiotic, and once you understand how the fermentation is initiated, you can experiment with any fruits and herbal flavourings that you like. 

Whether you are an experienced fermenter, or just starting out, this is a webinar you don’t want to miss!

This online webinar will include:

  • Learning the practical and nutritional benefits of fermented foods

  • The in-class fermentation project will be Ginger Beer and Tepaché (a Mexican drink made from pineapple rind and flesh).

  • Sandor will also demonstrate Mauby, a fermented Caribbean beverage made from tree bark.

  • In addition to preparing this amazing ferments, Sandor will tell stories about local customs that surround particular ferments, and experimenters he has met on his journeys

  • Receive easy-to-follow recipe sheets provided to recreate the dishes again and again at home

About Sandor Katz

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. The hundreds of fermentation workshops he has taught around the world have helped catalyse a broad revival of the fermentation arts. Katz’s award-winning book The Art of Fermentation remains a classic and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!

Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. We also recommend printing out your handout or having it available to view on a separate device if possible.



  • 1-pint/500 ml jar or small bowl for the ginger bug
  • 1-gallon/4-liter (or larger) ceramic crock, bowl, wide-mouth jar, or food-grade plastic bucket with lid or cloth cover for the ginger beer
  • Plastic soda bottles or other sealable bottles for bottling
  • Wide-mouth vessel of at least ½-gallon/2-liter capacity


  • 6 inches/15 centimeters/60 grams fresh gingerroot for a mild ginger flavor (up to 12 inches/30 centimeters/120 grams or more for an intense ginger flavor), the fresher the better. 
  • 1.75 cups/435 grams sugar
  • 2 lemons, juiced
  • ½ cup/100 grams sugar, or more, to taste (ideally piloncillo, panela, or another unrefined sugar, but any type of sugar will work)
  • Peel and core of 1 pineapple (eat the rest of the fruit!), cut into 1- to 2-inch/3- to 5-centimeter pieces
  • 1 cinnamon stick and/or a few whole cloves and/or other spices (optional)

Please note: since the ginger beer is in two steps, the lemon juice and most of the ginger is not needed until the second step, a few days after starting the ginger bug starter.