The Art Of Fermentation – Sandor Katz

When I began the low carb journey over two years ago, the main goal was an attempt to reverse diabetes. So far, with the help of the research, knowledge, dedication and unwavering commitment to reveal the truth about nutrition from those Magnificent Seven*, it seems to have had a miraculous effect with the added bonus of losing a surprising amount of excess weight which many others also experience. But that mission became a lifestyle which, for me, opened up a whole new world of discovery and an ever expanding list of nutritional skills including growing micro-greens for real living vegetables and fermenting to feed, not only me, but for a community of microbes inside all of us and neglected for many years despite the advice offered to us more than 2,000 years ago by Hippocrates, the father of modern medicine who suggested that “All disease begins in the gut”

*The Magnificent Seven-Jeff Volek, Steve Finney, Gary Taubes, Nina Teicholtz, Tim Noakes, Zoe Harcombe and Andreas Eenfeldt

My own attempts at Sauerkraut & Kombucha

One of, if not, the pioneer of the fermentation revival is Sandor Katz whose books and videos have encouraged me to regularly ferment sauerkraut and brew Kombucha.

A native of New York City, Sandor Katz has lived in Tennessee since 1993 where he is part of a community of like-minded “queer folk” as he describes them. He tested HIV positive in 1991 and considers fermented foods to be an important part of his healing.
Since his first book Wild Fermentation was published in 2003 he has taught hundreds of workshops demystifying fermentation and empowering people to reclaim its transformational process in their kitchens. The New York Times calls him “one of the unlikely rock stars of the American food scene.”

His interest grew out of cooking, nutrition and gardening. Starting with sauerkraut he found an old crock buried in a barn, grabbed some cabbage from the garden, chopped and salted it, then waited. He describes that first sauerkraut as tasting so alive and nutritious. Its tangy flavour sending his salivary glands into a frenzy and has been hooked on fermentation ever since earning the nickname Sandorkraut. His mission is to share his knowledge, encourage home fermentation and propel more live-culture foods out into our culture.
This (disappointingly) short documentary follows Sandor around his home and community to discover the art of fermentation.


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