Fermented New York:
Taste and TalkFrom kosher dills and kimchi to beer and sourdough, “fermentation revivalist” Sandor Katz discusses the pungent and soulful foods brought to New York by diverse immigrant groups. Following the talk, Katz will lead a home-pickling workshop on the practical craft of fermentation, the ancient method of preserving and transforming food.
Golden cubes of sauteed Tempeh served with two dipping sauces
Kvass, “Jewish Kombucha,” a fermented beet tonic
Sandor Katz is the author of The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World.
Part of the Food Series curated by Jane Ziegelman
Jane Ziegelman is the author of