I recently had the chance to conduct an email interview with Sandor Katz, author of the book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. The book is an excellent, fun, and straightforward look at fermentation, and an especially handy DIY tome for those so inclined. I'll admit to being a bit intimidated by the idea of fermenting my own foods (although I do love to eat sauerkraut, kimchi, miso, yogurts, and lots of other things in the book), but I thoroughly enjoyed the book. It's written in Katz' easy going style (the guy goes by the nickname "Sandorkraut," which says a lot about him), and is an approachable, easy read. Here's the interview:
