Authors Sandor Katz reveals the secrets of fermentation and the growing underground food movement.The day I first made dilly beans, everything changed. And all because of Sandor Katz.
Sandor Katz is a self-taught fermentation experimentalist. To him (and his devoted following--ahem, which includes me and half the people in the room I'm sitting in), live fermented foods are a critically important staple to sustainable human health...not to mention delicious. Ever had sauerkraut? Pickles? Yogurt? Sourdough? Sounds familiar, doesn't it. Well, what about Ethiopian honey wine? Root kimchi? Elderberry wine? Persimmon cider mead? Ginger champagne? Kombucha? If you're dribbling at the mouth, or even a little but intrigued, prepare to enter the world of Sandorkraut.
Sandor Katz's "fermentation fervor" grew out of his overlapping interests in cooking, nutrition and gardening. (He's also an herbalist, activist, writer, builder, craftsperson and bicyclist.) He's written two books:
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods and
The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements. A native of New York City, a graduate of Brown University and--as he calls it--"a retired policy wonk", Sandor Katz moved from New York and now lives at Short Mountain Sanctuary, an intentional community in Tennessee. I talked to Sandor about fermentation fetishism, underground food movements, and the benefits of fermented foods.