Sandor Katz at the Good Food Festival!
How many fermented foods can you name? Sauerkraut and pickles, bread and cheese, wine and beer, tofu, tempeh, and miso, kombucha and chocolate: these foods come from cultures on every continent, and run the gamut from the commonplace to the exotic.
Sandor Katz has been spreading the word about fermentation since the publication of his first book, Wild Fermentation, in 2003. That book contains approachable recipes for every ferment you can imagine, as well as a few you’ve probably never heard of! His newest book, The Art of Fermentation, published in 2012, is a fermentation opus, with simple and advanced techniques as well as a cultural history of fermentation the world over.
We were fascinated, enlightened, and inspired as Sandor Katz shared stories of his travels, and demonstrated how fermentation can be a part of everyone’s life!