Sandor Katz has been enchanted by fermentation, the mysterious process by which microbes transform food and drink, for some two decades. Since making his first crock of sauerkraut, his fascination with fermentation has broadened, deepened, and he now travels the world giving workshops. Based in Tennessee, his books including ‘Wild Fermentation’ and the encyclopaedic ‘The Art of Fermentation’ have helped many thousands of people to get started with making their own ferments, experimenting with flavours, fruits, vegetables, spices… and microorganisms.
For the seventh episode of aMMtH, I sat down with Sandor and asked him about pickles, co-evolution, and how fermentation supports all of us in creating Sustainable, Harmonious, and Prosperous Community.
For more information about Sandor and his work:
Welcome to the Wild Fermentation Portal!
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.
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.
The wisdom, teachings and practices that help us all create Sustainable, Harmonious, and Prosperous Communities are the same ones that help create inclusive, equitable, and just communities. They must, because inclusiveness, equitableness and justice, are pre-requisites for a community to be sustainable, harmonious, and prosperous. As we all find where we are most helpful in this movement, and on this new earth, may this Useful Teaching serve you in the best way possible, and, in the most appropriate time.