Many passionate preserves will know the name Sandor Kratz – if you don`t, I think you should!
Sandor Katz (his nickname is Sandorkraut) is one of the main ambassadors of fermentation. As we`re doing more and more fermenting these days, I figure it`s only right to give tribute to one of our main inspirations and share some of his resources with you. He`s an eclectic and fascinating guy who shares his experiences and beliefs that fermented foods have been a significant part of his health as he is a long-term survivor of HIV/AIDS.
Sandor wrote a book named Wild Fermentation (published in 2003) that has helped bring age-old techniques back into modern focus. His book is accessible, easy-reading and introduces you to an eclectic cast of characters that he has learned from and experimented with. It covers everything from pickles, saurkraut, cheese, booze and other fermented foods. The link in this paragraph has the complete list of items covered in the book – it’s rather comprehensive.
There`s a pretty good pile of YouTube videos and how-to`s with Sandor as well, including these two (he answers a question about botulism and fermentation in the first while the second shows the basics of how to ferment vegetables):
His website also has a lot of information on it – FAQs, Troubleshooting Q&As, some of the fundamentals (sour pickles, sauerkraut, bottling alcohol ferments and more). I find the forums especially useful and chock full of passionate fermenting people trading ideas and information – it`s a fascinating place to learn from a lot of experienced people.
I hope you`ll check out Sandor (if you haven`t already) or some of the resources here! We`ll be sharing more about our fermentation as we continue our own experiments.