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Have you ever wondered where your food comes from? Not just where it’s grown today, but where it originally popped up in the world? Have you ever bit into a delicious ripe fruit and wondered, hey – why is it this color? What’s responsible for this amazing flavor? Is this good for my health? Could it even be medicinal?

Foodie Pharmacology is a science podcast built for the food curious, the flavor connoisseurs, chefs, science geeks, plant lovers and adventurous taste experimenters out in the world! Join American ethnobotanist Dr. Cassandra Quave on this adventure through history, medicine, cuisine and molecules as she explores the amazing pharmacology of our foods

Apr 13, 2020

Fermentation makes food more shelf stable, nutritious and delicious! Some ferments can also boost your health through promoting a healthy gut microbiome and strengthening immunity. The amazing thing is that through implementation of some simple steps, anyone can start fermenting at home using the wild microbes found on vegetables and even dry flour! In this episode of Foodie Pharmacology, I speak with world renown fermenting guru Sandor Katz about the science and history of fermentation.

About Sandor Katz

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and other honors. For more information, check out his website www.wildfermentation.com

Instagram @sandorkraut