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Edible Fermentables: Wine, Beer, Cheese, Meat
Posted By jmccharen On June 26, 2012 @ 1:32 am In Food & Drink | Comments Disabled
In the beginning, the self-described “fermentation fetishist” Sandor Katz loved sour pickles.
“For whatever reason, I was drawn to that flavor as a child,” he tells Fresh Air‘s Terry Gross. “And then when I was in my 20s, I did quite a bit of dietary experimentation and … I started noticing that whenever I ate sauerkraut or pickles, even the smell of it would make my salivary glands start secreting.”
After Katz moved from New York City to a rural community in Tennessee, his fascination with all things fermented increased.
“I got involved in keeping a garden,” he says. “And what motivated me [to ferment] was the practical desire to make use of the bounty of the garden. It came as a little bit of a surprise to me that all of the cabbages were ready at the same time and all of the radishes were ready at the same time. And this is the practical dilemma that gardeners have always faced. … Really, agriculture makes no sense without fermentation, and that’s what got me into the joy of cooking and making sauerkraut for the first time.”Katz expanded from sauerkraut into anything and everything pickled, malted and brined. He has spent the past decades traveling around the country, demonstrating the wonders of sauerkraut, sour pickles and other food items transformed at some point during their production process by microscopic bacteria. Last week, Katz spoke to Terry Gross  about how fermentation works and shared his favorite recipes for yogurt and sauerkraut. Now, Katz returns to Fresh Air for a lively discussion about cured meats, cheeses — and some fermented beverages (notably wine and beer). Katz is the author of several books about fermentation, including Wild Fermentation  and The Revolution Will Not Be Microwaved . His latest, The Art of Fermentation , collects many of his recipes and tricks for do-it-yourself, at-home fermenting.
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URLs in this post:
 Listen to part two of Sandor Katz’s Fresh Air interview, reposted from NPR.org: http://www.npr.org/2012/06/19/155305533/edible-fermentables-wine-beer-cheese-meat?ps=cprs
 spoke to Terry Gross: http://www.npr.org/2012/06/13/154914381/fermentation-when-food-goes-bad-but-stays-good
 Wild Fermentation: http://www.chelseagreen.com/bookstore/item/wild_fermentation/
 The Revolution Will Not Be Microwaved: http://www.chelseagreen.com/bookstore/item/the_revolution_will_not_be_microwaved/
 The Art of Fermentation: http://www.chelseagreen.com/bookstore/item/the_art_of_fermentation:hardcover
 Read an excerpt of The Art of Fermentation: http://www.npr.org/books/titles/154914641/the-art-of-fermentation-an-in-depth-exploration-of-essential-concepts-and-proces?tab=excerpt