Wildoak LivingTM Connection
Wildoak LivingTM Connection
Monday, July 9, 2012
Many of your favorite foods and drinks are probably fermented. For instance:
Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut,
Kimchi, Salami, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha.
A few years ago, when Sandor Katz's first book, "Wild Fermentation" came out,
I interviewed Sandor on Wildoak Living. The book galvanized and fueled a revival
of the ancient art of fermenting foods.
Since then, Sandor Katz has continued to practice, study and teach about fermentation
around the globe and this year, published what's likely to become
the fermentation bible: The Art of Fermentation - An in-depth exploration
of essential concepts and processes from around the world.
Sandor is the major force behind a national revival of an almost lost culinary art form.
He is also profoundly changing the way that we think about food, health and food safety.
Fermentation makes foods more nutritious, as well as delicious.
Microscopic organisms – our ancestors and allies – transform food
and extend its usefulness. Fermentation is found throughout human cultures.
Hundreds of medical and scientific studies confirm what folklore has always known:
Fermented foods help people stay healthy.
In this second interview, I talk with Sandor about fermentation practices around the globe,
including the holy grail of fermentation, fermenting protein products
like meats, fish and eggs.
You can find a May 2012 interview with Sandor Katz in the archives here.
You can find more info about Sandor Katz at his website:
http://www.wildfermentation.com/
Sandor Katz - The Art of Fermentation - Interview 2
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