Sandor Katz

Sandor Katz

Fermentation revivalist, USA


Fermentation Revival

In recent years, there’s been much talk of a fermentation revival going on in kitchens across the globe. From South Carolina to Copenhagen, chefs are creating dedicated spaces in which vinegars, misos, and all types of concoctions can bubble away and transform over time, often yielding unfamiliar and delicious results. But as one of the most referenced figures in the fermentation movement explained at MAD, we should remind ourselves that it’s ancient and essential.

Here, Sandor Katz, author of 2012’s “The Art of Fermentation,” talks about all the ways we can benefit from the process.

 

To stay up to date on everything MAD, follow us on Instagram and sign up for our newsletter below.



Related videos

On Authenticity

Jonathan Gold

The Pulitzer Prize-winning critic Jonathan Gold explores whether or not there is such a thing as an authentic cuisine.

On Guts

David Chang

An off-the-cuff reflection on courage from the noted Korean-American chef and restaurateur.

Guts and Passion Shaped My Career

Barbara Lynch

Chef Barbara Lynch explains how she went from living in the project to owning eight of the most acclaimed restaurants in Boston.