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The art of fermentation

18 Jun, 2021

Enhancing the nutritional properties of food by fermentation 

Sandor presents from his home kitchen in Tennessee: 

An explanation of how fermentation can transform foods:

  • Pre-digests complex compounds
  • Detoxifies some poisonous compounds in food
  • Generates additional nutrients
  • Generates bacteria as probiotics

Ferment types:

  • Wild fermentation
  • Using starters
    • Pure culture
    • Back slopping
    • Distinct physical form

A wonderfully simple demonstration of how to make sauerkraut

Read a review of his presentation here

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 About the Presenter

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and other honors. 

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