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The Prince of Pickles: Sandor Katz on The Art of Fermentation

Things people are doing with food. A review of a book written by one of the leading experts on fermenting food. Well, this interview really makes it seem that way.

Although I grew up loving the flavor of fermented sour pickles, and came to appreciate the digestive benefits of live-culture ferments, it was only after I got involved in keeping a garden that I started fermenting anything myself. I was driven by a practical desire to use and preserve the harvest