Cool for Katz

Simplicity lies at the heart of Sandor Katz's techniques of fermentation, a forgotten skill that is now making a belated comeback

13th July, 2014

Known in food circles as the Father of Fermentation, Sandor Katz is a New Yorker on a mission to change the way we think about vegetables and the art of fermenting them.

Katz is the author of several best-selling books, and his international workshops and talks on fermentation – one of which took place at the Ballymaloe Litfest in May – are hotly anticipated events.

Yet at the heart of his...

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