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.
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