For millennia, traditional cultures around the world have made their own naturally fermented foods, from sodas and ale to dairy products to fruits and meat. And many foods you eat day to day are rooted in a tradition of fermentation: miso, yogurt, cheese, vinegar, sauerkraut, sour dough bread, kimchi, beer and various pickled foods.
Sandor Katz has spent over two decades learning the art of fermentation and the benefits of the bacteria to the digestive tract. He wrote the New York Times bestseller, The Art Of Fermentation. Tonight he'll teach a fermentation workshop at Whitelock Community Farm in Baltimore’s Reservoir Hill.
Audio for this segment will be available by the end of the day.