In the last issue of Edible Brooklyn, Rachel Nuwer introduced readers to the self-taught fermentation god Sandor Katz (her story here). Katz, author of “Wild Fermentation” and the recent in-depth fermentation guide “The Art of Fermentation”, travels the country teaching folks to conquer the microbes in their homes and make funky fermented foods like kimchi and kefir. He’ll be upstate next month to teach a class on fermented foods at Stone Barns Center for Food and Agriculture. Sign up here while there’s still space.
