Monica Eng Talks Pickling and Bubbling With Sandor Katz

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Photo: Alex Garcia/Tribune

[Tribune]

If these foods were intrinsically dangerous, we would not be here talking about this today,” he says. “It was only 100 years ago that people even began to have the ability to keep food under 40 degrees. … The great paradox is that everyone’s favorite foods are products of fermentation, but because we have been indoctrinated to fear bacteria, this group of very safe foods are those that people are most afraid of.”

[Tribune]