Sandor Katz–fermentation god and author of “Wild Fermentation” who we featured in our current issue–has released a new book and will teach a course on fermented foods at Stone Barnes Center for Food and Agriculture next month.
Tag: fermentation
In our current issue, Rachel Nuwer profiles fermentation fanatics who’ve learned to harness the wild microbes in our kitchens to make home-preserved foods funky, flavorful and good for your gut.
A meet-up celebrates ancient preservation—the kind that requires collaboration with wild microbes.
