Austin Durant (RYT-200) has been fermenting food for over seven years. In 2011, he studied at Sandor Katz’ five-day Fermentation Residency Program in middle Tennessee, where he learned hands-on how to make over a dozen fermented foods. That same year, he founded Fermenters Club with a mission: To improve people’s lives by teaching them why and how to make and enjoy fermented foods; and to create communities that are connected through their guts. He writes recipes and shares his fermentation adventures through stories and videos on his blog (fermentersclub.com) He also teaches hands-on workshops across the United States on various fermented food traditions such as sauerkraut, pickles, kimchi, kombucha, miso, as well as seasonal specialties. He curates bi-monthly community meetings, where newbies and fermenting pros alike meet and geek out about fermented foods. In 2015, he founded day-long fermentation festivals in San Diego (sandiegofermentationfestival.
Be sure to use the code YogiTones for a discount to the Festival!!
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