Sandor Katz is so intimately associated with the making of sauerkraut that he has adopted “Sandorkraut” as his nom de cuisine. The author of the book “Wild Fermentation”, Katz is a guru of sorts, spreading the gospel of one of the world’s most widely used culinary practices and in the process inspiring legions of followers…
If you’re a foodie or a farmer, a DIY enthusiast or home kitchen tinkerer, or merely a conscientious objector in the battle to standardize, industrialize and globalize every last human commodity, you may already be familiar with Sandor Ellix Katz. For close to a decade, Katz has been traveling the world, preaching the lost art…
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