Fermentation with Sandor Katz

Sandor

Sourdough bread, beer, sauerkraut, kimchi, cheese, cider — we are just now starting to rediscover the power of fermentation, one of the world’s oldest methods of preservation. Fermented foods are nutritional powerhouses: the lactic acid and enzymes improve internal conditions for beneficial intestinal balance, and help break down proteins into building blocks easily used by the body.

Easy digestion and loads of naturally occurring probiotics increase our body’s energy for everything else, meaning improvements in everything from muscle soreness to heartburn to our immune systems. Beyond our personal health, the new wave of fermentation businesses are creating healthy communities, by providing a strong local buyer for small farmers. Best of all, they’re delicious.

We are pleased to welcome one of the foremost experts on fermented foods, Sandor Katz, to lead our first Gatheround on October 22nd, at 11 am (MT).

Sandor’s book, “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods” was called “the fermenting bible” by Newsweek. His second book, “The Art of Fermentation,” was a New York Times best-seller in 2012.


“Fermentation can be a centerpiece of economic revival. Relocalizing food means a renewal not only of agriculture but also of the processes used to transform and preserve the products of agriculture into the things that people eat and drink every day, including ferments such as bread, cheese, and beer. By participating in local food production—agriculture and beyond—we actually create important resources that can help fill our most basic daily needs.” SANDOR KATZ

Kefir


Book Info

 

Art of Fermentation

The Art of Fermentation

An In-Depth Exploration of Essential Concepts and Processes from Around the World

by Sandor Ellix Katz

Foreword by Michael Pollan

 

Art of Fermentation

Wild Fermentation

The Flavor, Nutrition, and Craft of Live-Culture Foods

by Sandor Ellix Katz

Foreword by Sally Fallon