Wild Fermentation

I've long been taken by Sandor Katz's book Wild Fermentation but next weekend he's in Wellington in the New Zelaand festival. The tickets to the big night event are $100 including food and drinks but the next day 9:15am they are only $18. I've got to find a way. Dont know how yet, but got to. here's a link and look him up At the moment I have at least 6 live ferments going and that doesnt even include my compost. So I've got Kombucha, Kefir, Caspian Sea Yoghurt, red wine vinegar, wine, sauerkraut, oh and rewana, but I havent done that for a while so it's sitting in the freezer.