Chelsea Green Publishing

Chelsea Green Blog

The Fermentation Fascination Continues: Sandor Katz Profiled on Chow.com

It started in 2003 with the publication of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Katz: chefs, foodies, hipsters, and foodie hipsters rediscovered the magical process of fermentation—and the endless culinary possibilities that lay within. Maybe it’s something about the experimental DIY-ness of fermenting your own unique take on sauerkraut. Maybe it’s the vague sense that you’re breaking some kind of food safety law, somewhere. Maybe it’s just that pickled stuff tastes awesome.

Whatever the case, the fermentation infatuation is sweeping the nation. And Sandor Katz, fermentation guru of the highest order, is there to guide us through it.

Fermented “live” foods are the next bacon. There’s Kombucha, the fizzy health tonic made from a Himalayan fungus. Homemade sauerkraut is being served as a side at artsy barbecue joints in Brooklyn’s Williamsburg neighborhood. You’ll find kimchee stuffed inside a croissant at New York City’s Milk Bar. These unpasteurized, rustic preparations, made, essentially, by purposefully letting food rot so the beneficial bacteria in the air leave behind sour flavors and a healthy zing, are ancient. Live fermentation and old-fashioned pickling, using just salt and the air rather than vinegar, were ways of preserving foods before refrigeration, from meat to milk to vegetables. But the recent fermentation craze among chefs and DIYers can be directly traced to Sandor Katz, whose 2002 book, Wild Fermentation, is still the most exhaustive, info-packed exploration of the topic ever written.

Katz, who calls himself Sandorkraut, lives off the grid in a queer intentional community in the mountains of Tennessee and teaches workshops all over the world. His book, which is a cross between a cookbook and a science-experiment manual, is a compendium of years of research from cultures around the world. Besides covering pickles, sauerkraut, kimchee, miso, tempeh, beer, and breads of many kinds including sourdough, there’s obscure stuff like chicha, a Latin American corn beverage made with human saliva now being adapted by the brewery Dogfish Head (see Sam Calagione). “There’s a hunger for this information,” says Katz, whose recent Portland, Oregon, workshop saw 25 people approach him with samples [of fermented things] they’d made. “A mystique, and a little fear.”

Read the whole article here.

 

Related Articles:


Ask the Experts: Submit Your Permaculture Questions Now

Attention all growers, food-lovers, and green-living enthusiasts, we are once again celebrating Permaculture Month by putting our pioneering permaculture authors to work for you.Chelsea Green is proud to publish and distribute some of the most recognized, and award-winning, names in permaculture, and we’re making several of them available to our readers to answer any and all […] Read More

Hands-On Learning: School of The New American Farmstead

This summer, twelve of our authors (plus Chelsea Green’s own President and Publisher) will be leading hands-on intensive courses at Sterling College in Craftsbury, Vermont.These workshops, classes, and certifications will inspire you, equip you with marketable skills, and provide you with new perspectives on integrated, community-centered farming and food production.Engage your SensesThe hands-on courses will […] Read More

The Occidental Arts and Ecology Center Cookbook Wins IACP Award

Chelsea Green is thrilled to have received the Food Matters Award for The Occidental Arts & Ecology Center Cookbook, by the OAEC Collective and Olivia Rathbone.The International Association of Culinary Professionals announced its 2016 IACP Award winners on April 3 during a ceremony in Los Angeles.The awards recognize the best food writing of the year, […] Read More

Recipe: Pascal Baudar’s Basic Wild Kimchi

Experiment with what you have, anything from the mustard family will work extremely well. Read More

10 Books to Curl Up With This Winter

William Wordsworth was right when he said, “Nature never did betray the heart that loved her.” Nevertheless, the cold, dark days of winter can still get the best of even Nature’s most tenderhearted admirer. What’s one to do? We here at Chelsea Green have concocted the perfect cabin fever remedy with our suggested winter reading […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com