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
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SILVER PALACE TO GO DELIVERY PICKLES BIG APPLE Sandor Ellix Katz grew up in New York City on the Upper West Side eating sauerkraut on hot dogs and kosher dill pickles You could say the idea for Sandor’s school was sparked by pickles when he was a boy I loved those sour salty flavors he said
He loved pickles so much he wandered the mickety mockety streets of the Lower East Side to find them and even crossed the Brooklyn Bridge to more pickle neighborhoods He thought he would live in this dazzling city forever DELI GROCERY ICE SODA SANDWICHES NEWS COFFEE Saverkraut Fermented cabbage from German SAUER sour KRAUT herbs HOT DOGS SAVERKRAUT I NY
