114: The wild world of fermentation
Wise Traditions · Hilda Labrada Gore
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Show Notes
Traditional people groups around the world have long valued fermentation as a process that preserves food and makes its nutrients more bio-available. Today, fermentation "revivalist" and well-known author Sandor Katz takes us on a tour of the wild world of fermentation. He discusses how it works, how delicious it tastes, and how it benefits our bodies.
He also dives into his own story—what piqued his interest in fermentation in the first place, and what he's learned from recent travels around the world. He shares about the foods he's enjoyed, the connections he's made, and the fermentation traditions that are still being used today. He completes the interview with something of a mini-workshop on how to make sauerkraut.
This conversation is a fermentation "starter," of sorts. It will spark curiosity and wonder at the mysterious process of fermentation.
For more on Sandor, visit his website: wildfermentation.com
And check out our sponsors: krautpounder.com and farmtoconsumer.org!
For the full show notes, visit westonaprice.org.