Patrick Timpone

Sandor Katz

Culinary Author and Fermentation Revivalist

May 21, 2012

It always seems to go back to digestion according to just about every guest we’ve had on the show in the past linking poor digestion to disease. Well get ready for a real treat for the next hour as wego straight to the top to share with us the magic of fermented foods. Sandor Katz has been at this for a very long time and his newly released book, The Art of Fermentation, is a real gem. Mr. Katz’ infectious enthusiasm and understanding of the importance of “good bacteria” is a real motivation to start exploring fermented foods. Enjoy the show!

My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and my mission with this website is to share information and resources, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture.(Read More)

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sandor katz and fermentation 101, may 21, 2012

'Sandor Katz – The Art of Fermentation – May 21, 2012' has 1 comment

  1. June 8, 2012 @ 8:45 am Review: Eden Foods Dried Tart Cherries | Daily Shimmer

    […] also cool to have another berry to get a different set of phytonutrients from. Recently I heard Sandor Katz say: The best thing we can do for ourselves is diversify our diets, eat more different kinds of […]


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