Bubbles, bacteria and me: Sandor Katz on why fermentation isn't a fad

The American author explains why he has been extolling the virtues of kimchi, sourdough and pickles for 25 years. Plus an extract from his new book, Fermentation as Metaphor

When people meet Sandor Katz and learn that he writes about and lectures on fermentation, they often give him “the face”. Katz, on a video call from rural Tennessee, wrinkles his nose like he’s smelled a fart. “They’re thinking kimchi,” he says. “They’re thinking roquefort cheese. They’re thinking of the more extreme manifestations of fermentation and they say, ‘Oh, I don’t like fermented foods.’”

Back when he was starting his life as “a fermentation revivalist”, around 25 years ago, Katz would have been polite, even sympathetic. Now his reaction is more combative. “I say, ‘Well, poor you!’ Or, ‘That’s amazing, I wonder how you eat food in a restaurant if you don’t eat vinegar.’ And, ‘Oh, you don’t like chocolate? You don’t eat things with vanilla in them?’ Just so many foods that are intrinsic to our western traditions and to traditions in other places are part of fermentation.”

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Source: theguardian
Bubbles, bacteria and me: Sandor Katz on why fermentation isn't a fad