A Tale of Two Krauts
Two Tennesseeans—one a native, one a New York City transplant—teach the age-old practice of fermenting vegetables.
Gravy · Southern Foodways Alliance
December 15, 201632m 11s
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Show Notes
Sarah Reynolds takes us into the kitchens of Louise Frazier and Sandor Katz to learn how fermenting vegetables has helped them both carry on through illness and aging. Frazier learned to ferment from her mother in the 1920s, while Katz studied the the practice after moving to rural Tennessee from New York City.
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