Sandor Katz is a culinary author, DIY food activist and self-described "fermentation revivalist." He has taught hundreds of food fermentation workshops around the United States and his book Wild Fermentation has been called a classic. On Taste Matters, hear what fermentation is all about as Mitchell Davis has a conversation with Sandor about the nature of the process, the growing trend of home fermentation and the war on bacteria. Find out why fermented foods are so safe and learn about the history behind the transformative action of microorganisms. From sauerkraut to sourdough pancakes, get the scoop on all things fermentable from a man who knows more than most. This program was sponsored by Route 11 Potato Chips.

"Fermentation is an art and a science. Science has given us the tools to understand what's happening as we practice the art of fermentation. The fermentation of alcoholic beverages has been practiced for at least 9,000 years. They didn't have technology back then, but they learned a lot about how to manipulate environmental conditions to get what they want." [08:00]

"For a food that's as utterly simple to make as sauerkraut, an element of fear has been introduced. The number one question I get from people is 'how can i make sure I'm getting good bacteria growing rather than bad bacteria?' " [20:00]

"Fermentation has been a strategy for safety as well as preservation." [21:00]

"You can ferment any vegetable, it doesn't have to just be cabbage. That's not to say every vegetable will ferment wonderfully!" [27:00]

--Sandor Katz on Taste Matters

Erica is back from Vietnam! This week is all about kimchi and fermentation. Find out why northern cuisine can sometimes get spicy.

Erin Fairbanks is back for another episode of The Farm Report! On this week's installment, Erin is talking with Sandor Katz, author of the new book The Art of Fermentation. Fermentation is happening all around us: in our food products and in the life cycle! Tune in to hear Erin and Sandor talk about the differences between anaerobic and aerobic composting systems. Sandor also addresses 'the war on bacteria' and the fears that come with fermenting foods at home, stating that there has never been a reported case of food poisoning from fermented vegetables. Hear about a study that shows no health benefit difference between traditional yogurt and its specialized brand name "pro biotic" counterparts. Did you know that fermented urine is a good fertilizer and household cleaner? Learn how fermentation creates a more stable, value-added product. This program has been brought to you by Hearst Ranch.

"Fermentation is absolutely essential to agriculture, and even the bigger picture than agriculture- if we're thinking about the cycles of life and death- is the cycle of life, death, and fermentation."

"Because of the flexibility of bacterial genetics, a single strain will never be as powerfully beneficial to us as eating a variety of different kinds of foods that have their own indigenous bacterial populations." -- Sandor Katz on The Farm Report