One of the oldest way to preserve foods is through various methods of fermentation. Sandor Katz is a long-time fermentation expert, beginning with homemade sauerkraut and moving forward into all sorts of fermented foods and beverages. His earlier book, Wild Fermentation, explains the basics behind lactic acid fermentation, which relies on the natural bacteria within all vegetables. His latest book is entitled The Art of Fermentation, and focuses more on the cultural traditions of food fermentation methods.
Jennifer Kongsis the Managing Editor at MOTHER EARTH NEWS magazine. When she’s not working at the magazine, she’s likely working in her garden, on the local running trails or in her kitchen instead. You can find Jennifer onTwitterorGoogle+.
