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I hope you’ll enjoy this Deep Roots Radio interview with fermentation guru Sandor Katz. We chatted about the value of making fermented foods at home – just how easy it is to start, and how much you gain in the way of flavor, food preservation and increased nutritional content.
The author of Wild Fermentation, The Revolution Will Not be Microwaved, and The Art of Fermentation, Sandor conducts workshops all over the world. He also continues to gather and document research of the history and effectiveness of these traditional foods over the centuries and in every culture.
Sandor will hold workshops in Wisconsin in early August. Please visit his website to learn about these and other upcoming events.
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- Home-backed sourdough’s open, delicious crumb
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- Napa cabbage kimchi and swiss chard stems ferment
Sylvia