“A modern-day Johnny Appleseed”

/ / Food & Flavor

GQ interviews “The Godfather of the Fermentation Revival,” Sandor Katz. In the Q&A, Katz shares how a cabbage surplus in his first garden turned into an obsession with fermentation. Katz teaches fermentation workshops and gives fermentation talks around the world (he will be speaking at FERMENTATION 2021). He’s also now the author of six books on fermentation, including the recently-published Fermentation Journeys.

The article says Katz “has become a globe-trotting mascot for the power of bacteria and yeast to create delicious food, a kind of modern-day Johnny Appleseed of tangy, savory flavors.” 

Katz shares how he’s interested in learning more about the Chinese techniques for fermenting vegetables;  he believes China is where fermenting vegetables in salt first originated. He also addresses his misquoted healing. Katz has lived with H.I.V for more than 30 years, but he says eating fermented foods does not cure AIDS. Katz does believe he’s never been sick from the antiretroviral drugs he takes to manage the disease because he eats fermented foods regularly.

Read more (GQ)