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
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 â€“ one of which took place at the Ballymaloe Litfest in May â€“ are hotly anticipated events.
Yet at the heart of his...
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