Cookbook Club

The Fermentation Guru Talks Kraut and Country Wine


TLP Sandor Katz

It was a chance encounter. A crock in the back of a Tennessee barn and an overabundant garden. With salt and cabbage, Sandor Katz made sauerkraut and it changed his life. He wrote an award-winning book about it called Wild Fermentation and became known affectionately as Sandor Kraut, the fermentation revivalist. He continues to explore fermentation as a healthy practice, backed up by science, cultural relevance, and historical significance. He sees food as a prism for expanding the context we use to think about food from biological to economic to cultural implications. His knowledge is grand, wide-ranging, and deeply informed.

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Date Published: 08.08.24

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