When Sandor Katz moved to rural Tennessee from Manhattan after a health crisis, he had no experience with gardening nor fermentation (besides a love of pickles), but with his first bumper crop of cabbage, he turned to fermentation (in this case sauerkraut) for preservation.
Encouraged to eat more fermented foods for his health (he was HIV+ in the early ’90s when there was no medical treatment), he began experimenting beyond the traditional yogurt and sourdough.
The author of “Wild Fermentation” and “Fermentation Journeys” (among others), Katz has traveled widely to learn traditional ferments and to share his passion for this ancient practice, connecting with people eager to rediscover the transformative power of microbes.
For Katz, fermentation became more than a way to preserve food—it became a journey into the depths of culture, science, and even philosophy. With each new experiment, he discovered not only flavors but also stories and traditions that have shaped cuisines around the world for millennia.
Over the years, he’s watched the fermentation revival unfold, with foods like kimchi, kombucha, and sourdough finding their way into more and more kitchens. But for Katz, fermentation is less about following a trend and more about rekindling a relationship with the natural processes that have nourished humanity since the dawn of civilization.
As he likes to say, fermentation is not a fad; it’s a fact—a timeless method that connects us to our food, to our history, and, ultimately, to each other.
— For updated version of video see: https://youtu.be/lagSoUO6KA4
— Find out more about Sandor Katz, aka Sandorkraut, and his work on fermented foods: https://www.wildfermentation.com/who-is-sandorkraut/
— Travel video credit: Mattia Sacco Botto: https://www.youtube.com/channel/UCMZy5MhHGVTkcbSrgctjSvg
On *faircompanies: https://faircompanies.com/videos/left-city-to-pioneer-wild-fermentation-in-tranquil-off-grid-homestead/
22 Comments
Of course pickling & fermenting are not one in the same, not that they can't be combined. You can't eat pickles as a source of fermentation bacteria. Picking is a means of preservation & as such inhibits bacteria (favorable & unfavorable). Just so you know. Both properly picked & fermented veg are delicious & I love both nomnomnom . . .
Kirsten, I wanted to try fermented foods, because of the health benefits, but tried Kombucha one time and couldn't go any further. It tasted exactly like I would predict how carbonated vomit might taste. Ii couldn't even drink the entire bottle of it. Any suggestions?
Fermenting vegetables makes them less toxic and more edible.
someone call @bradleone for a crossover episode
I’m thrilled that you shared your visit with Sandor! I’ve been reading his books and watching some of his videos for years. He is a genius with expert knowledge that has transformed how I think about health and the human body. He made me realize that people are really the vessel and the environment of the microbial biome. Foster the best conditions for the beneficial microbes and they crowd out the malign actors. Sandor is living proof of this. He is courageous for sharing his diagnosis and his story at a time when HIV was a death sentence. People were reviled and excluded from society. Sandor proves that with the right diet and medication, you can live a long and healthy life. He brought us hope.
As an avid fermenter myself, this video just took my brain to another level. Been following Sandor for years, but it's cool to get a really nice look into his world. My brother sent me this video and said "looks like your kitchen!" lol. Thank you for sharing this magic!
Hey I have noticed the first few seconds/minute of your video always has scratchy quality sound. It always throws me off and I need to skip it. But love your work and what you cover, thank you.
Kirsten Sou Seu Fã; Seu Canal é Simplesmente Espetacular Já Reproduzir Muitas Ideias Vistas na Minha Fazenda. Abraços Júlio César(Bodão) Zootecnista e Técnico Agropecuária De Jequié Na Bahia BRASIL
the color of his interior are so nice, but the clutter and lack of cleanliness -ugh – I'd never eat or drink anything he offered me from his home.
How many people live here?
Awesome guy and what a depth of knowledge!
Great video, Kirsten, as always 🙂
Go forth and acquire healthy gut microbiology!
He,s so cool,I would love to learn from him. Beautiful area.
Absolutely fascinating! I have tried 4 times to make sauerkraut, but for some reason I just can't seem to keep it from getting mouldy. I still want to try again.
Fascinating!!!
Sandor, it's nice to see what you are up to these days. Thx for filming this.
this, and he are so cool. thank you so much for introducing me to him
amazing
I beg to differ on the country ham. It does not have to be soaked in water to eat. It is delicious just seared in a pan!
After watching this video, i really want to go meet and have a talk with him. I would love to become his neighbor.
Which part of tn?
Where is nearest sizable town?
Really fascinating. I may start with preserving the olives from my trees. Fun to see a preserved log cabin as well.