The Jew & the Carrot blog (at the Jewish Daily Forward) featured Sandor Ellix Katz and a few of his recipes for beginner fermenters on Monday.
“The Passionate Pickler”
By Aaron Kagan
Traditional Ashkenazi cuisine without fermented foods would be unrecognizable, not to mention less tangy. Latkes would be served without sour cream, and with no corned beef or sauerkraut, a deli sandwich at Katz’s would be nothing more than two vacant pieces of rye toast, unaccompanied by a sour pickle no less. Passover seders would have no wine, and without yeast, we’d be stuck with the bread of affliction all 353 to 385 days a (Jewish) year.
Thank goodness, then, for Sandor Katz, aka “Sandorkraut.” Katz is a food activist and fermentation revivalist who specializes in pickled foods from around the world. “[There are] Korean style pickles and Indian style pickles and Lebanese style pickles. People in most parts of the world have some sort of pickles that actually are important parts of their cuisine,” he says. His book, the 2003 Wild Fermentation , a DIY fermented foods bible, includes recipes for everything from kimchi made with fruit to Gv-No-He-Nv, a sour corn drink from the Cherokee tradition.