Why Fermentation Is the Key to Local Foods and Good Health
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MG: Sounds pretty great. So, for those new at fermentation, what would you recommend as a starter project?
SK: Fermenting vegetables is the easiest way to start. Chop or grate any raw vegetables, salt them lightly, squeeze with your hands until their juices are dripping, pack them tightly in a jar or other vessel, and wait. More detailed instructions on my website and in Wild Fermentation.
MG: How has fermentation affected your life (in terms of health, in terms of heart, and in terms of whatever else)?
SK: Fermentation helps keep me healthy and feeling good. But the biggest impact in my life has been taking on the mission of cultural revivalist, which has given my life a whole new level of purpose, which is very gratifying.
MG: If fermentation is your first love, what is your second?
SK: I do love fermentation, but it is not my first love. I am extremely devoted to the people in my life, as well as animal friends and plant allies.
MG: Do you have a secret recipe you would never, ever tell anyone?
SK: No. The more I share, the better I eat.
Sandor Katz is an author, foodie, and fermentation "experimentalist" and enthusiast. His books include Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foodsand The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements.
Makenna Goodman is Community Outreach Coordinator for Chelsea Green Publishing, the publisher of Wild Fermentation, by Sandor Katz.