Picture This In the woods of Middle Tennessee halfway up a tall is a place called Walnut Ridge hill TALL where a green garden leads to a log house powered by sunshine Cross the crickety crockety porch into a kitchen full of curious people tasting fizzy funky sometimes furry flavors
And there is Sandor Katz joyfully reaching inside a big jar of salt-and-water brine fishing for pickled treasures flavor messages from the tiny wild Welcome to Sandor’s fermentation school no desks no tests no standing in line mostly jars chopping boards and salt And of course cabbages and cucumbers all covered with the tiny wild invisible microbes that change cucumbers into crunchy dill pickles cabbages into zingy zangy kimchi Fermentation A no-heat cooking process in which microbes microscopic organisms such as bacteria yeast and mold transform vegetables and other raw ingredients into flavors we love Kimchi Spicy fermented vegetables from Korean KIM immerse CHI vegetable
