Meet Fermentation Fetishist Sandor Katz - SFA

This year, Eater is teaming up with James Beard award-winning Southern Foodways Alliance to spotlight their documentary work, premiering a short film every other week. This next piece focuses on fermentation wiz Sandor Katz of Woodbury, Tennessee, winner of the 2014 Craig Claiborne Lifetime Achievement Award and author of fermentation bible Wild Fermentation and the more recent The Art of Fermentation.
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[@henlolneh]

Sad that the general public does not know about the fermentation genius that is Sandor Katz. He has written two excellent books about fermentation one of which is a James Beard Award winner. Harold McGee and Sandor Katz are the two guys I would definitely talk to about fermentation.

[@ryanbonner25]

Sad eh?

[@frangipanirodgers]

My friend, a chef shared this with me because I am interested in making fermented food and he thought I'd enjoy it. He was right, I like your voice and the way you presented your philosophical musings was very easy on the ears and mind, as well as being thought provoking and informative. Please continue to make films, you have a calming screen presence and are good at sharing ideas, without sounding preachy. Thank you from the UK.

[@vls179]

Unfortunate title. Celebrating foods that have literally been made for 1000s of years is the farthest thing from a fetish that I could possibly imagine. I've made at least 5 or 6 ferments (several repeatedly) from Sandor's book "wild fermentation" (having grown most of the vegetables in my small backyard garden) and WOW.

[@RBuckminsterFuller]

Cool guy, but I would love to know the details of how he made that chili sauce. Looked good.

[@Jeff250lbc]

RBuckminsterFuller try food wishes sirrachi sauce looks pretty close to what he just made.

[@RBuckminsterFuller]

Jeff250lbc Sriracha is great but making your own sounds pretty fun, don't you think?

[@Jeff250lbc]

RBuckminsterFulle I tried once I didnt seive it threw a cloth and it came out to bitter from the seed pulp . did you search for food wishes? great vid in general but a very good one on sariracha/

[@RBuckminsterFuller]

Jeff250lbc Oh I misunderstood you, I thought you meant store-bought sriracha. I'll have to look that up, thank you!

[@schwaggbagYES]

+RBuckminsterFuller It seems to be chili and garlic (ratio to taste) and salt. For a first try, do 3 tablespoons salt for every 5 pounds of chili+garlic, and let ferment between 65-75 degrees F for at least 3 weeks, or until you like the taste best.

[@godbelow]

I no longer have any insecurities about the few hairs growing on my ears.

[@michaeltang3333]

Man myth legend

[@onexpressocafe1821]

Maybe in one of his books, will be looking. Assuming Fresno chili's? about a bakers dozen of garlic to taste whiz and ferment to taste (7-10) days before cellar. Agree with; danslugs & OhNo.

[@johnjohnsonson1186]

Dude, I love this guy. (No homo).

[@lindachandler2293]

May I ask if you think your diet has helped in overcoming the HIV positive diagnosis?

[@travv88]

lmfao

[@antoinearchambault7084]

My bad but eating fermented food won’t cure hiv

[@lindachandler2293]

@@antoinearchambault7084 A healthier body helps fight better.

[@antoinearchambault7084]

@@lindachandler2293 yeah for sure but you won’t see any crazy improvements just by eating some kimchi and lacto fermented foods.

[@lindachandler2293]

@@antoinearchambault7084 True. Things like that work long term.

[@omlg4svector]

Wow, that's some hairy ears!

[@jimmywalker4555]

Poet-X lmao eww

[@urypuspa9328]

tempe

[@trashukun3787]

Now ferment meat

[@RichardVowles]

that is salami and the like, they all have cultures added to them like cheese does and are treated in a very similar fashion. there is a fermented shark - Hákarl - from Iceland as well. I suspect there are more.

[@anon4096]

too much human, not enough food.

[@GroguSlayer69]

Just make the food grandpa :P

[@pennyhardaway5628]

Lol!

[@ncmartinez_his]

I think he's making a linguistic leap off a cliff by mistaking "FERMENT" with "FOMENT." It is unfortunate that he is basing an entire philosophy around erroneous thinking.

[@satanismybrother]

+Neil Martinez ferment and foment are two different words but are essentially interchangeable.

[@ncmartinez_his]

+satanismybrother Wrong! Have you ever heard of the Internet? A dictionary?

[@ncmartinez_his]

+satanismybrother Furthermore, I could use Zebra and Pistachio interchangeably but its simply incorrect.

[@ncmartinez_his]

+satanismybrother So, I guess your brother got all the brains in the family.

[@satanismybrother]

Neil Martinez foment (fəˈmɛnt ) Definitions verb to encourage or instigate (trouble, discord, etc); stir up ferment ▷ verb (fəˈmɛnt ) to undergo or cause to undergo fermentation to stir up or seethe with excitement essentially interchangeable in this context. But by all means start a flame war over it. You little troll.:)