Sign up to get updates from us
Probiotic yogurt, kimchi, and kombucha have hit supermarket shelves, but how did the ancient practice of fermentation change our world?
In recent years, more and more fermented foods like kimchi, probiotic yogurt and kombucha have hit supermarket shelves in America, along with news of their purported health benefits. But where did fermentation come from, and how did this ancient practice help change the landscape of our world?
Today, on If This Food Could Talk, we are taking a deep dive into the art and science of fermentation – a food practice with a universal history. One that is deeply intertwined with the evolution of humanity itself.
We’ll meet New York Times bestselling author and fermentation expert Sandor Katz, and follow his journey from New York City to the hills of Tennessee. Along the way we’ll discover how fermentation has changed the landscape of our world. And we’ll hear why Sandor believes reclaiming these ancient practices may have an important role to play in our collective future.
We’ll also speak with James Beard Award winning chef Ann Kim, about the traditional Korean fermentation practice that helps her celebrate her heritage.
Hosted by Claudia Hanna
Episode Guests:
Sandor Katz, fermentation expert and author of New York Times Bestseller “The Art of Fermentation”
Ann Kim, James Beard Award-winning chef and restaurateur. Owner of Pizzeria Lola, Hello Pizza, Young Joni and Sooki & Mimi
Recipes:
Make your Own Yogurt from Scratch!
Learn more about your ad choices. Visit megaphone.fm/adchoices
