Further catapulting fermentation into the culinary zeitgeist: Sandor Katz was a guest on the Rachael Ray Show, talking about fermentation and sharing a homemade sauerkraut recipe.
“Everybody eats and drinks products of fermentation everyday,” Katz said on the show’s March 8 episode. “Fermentation, which is the transformation action of microorganisms, is so integral to how we make effective use of whatever food resources are available to us.”
Katz, author of six books on fermentation, stressed “bread is fermented, cheese is fermented, cured meats are fermented, condiments are either directly fermented or they rely on vinegar, which is a direct product of fermentation.”
Katz demonstrated how to make a sauerkraut for viewers, encouraging them: “Don’t be intimidated by fermentation.”
Read more (Rachael Ray Show)