In this video interview with noted author Sandor Katz, he talks about his latest book, The Art of Fermentation, and his passion for ferments.
Fermenting foods has long been an important technique for extending the life of foods well beyond their harvest season. Otherwise, as humans, we would have very little to eat in the winter and probably suffer from unpleasant nutritional deficiencies like scurvy.
Kathryn Yeomans shows us how to make bread and butter pickles. Visit to a small organic co-processing cannery.