— Wrriten by Gina Smith with video by Carrie Eidson
Do-it-yourself-food activist and internationally acclaimed author Sandor Ellix Katz played a vital role in kickstarting the modern fermentation craze with his influential and highly accessible books including The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements, Wild Fermentation and The Art of Fermentation.
For more than a decade, he has traveled the globe teaching classes aimed at empowering people to reclaim the tradition of creating fermented foods at home.
When Katz ventured to the Asheville area recently as a featured speaker at Mother Earth News Fair, he met with Xpress at the test kitchen of Selina Naturally in Arden (home to Celtic Sea Salt) to demonstrate how easy it is to make a delicious and fool-proof batch of fermented sauerkraut from some rather surprising ingredients.
Sandor Katz showing fermentation techniques at Selina Naturally in Arden. (Carrie Eidson/Mountain Xpress)
Look for another demonstration video soon featuring local fermentation blogger Janelle Lucido-Conate with her recipe for spicy pickled carrots. Mountain Xpress wishes to thank Selina Naturally and the French Broad Food Co-op for assisting in the production of this video.
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