Fermentation is a very old practice of preserving and eating food. Sandor Katz and Louise Frazier have been making kraut for years – both in middle Tennessee. Louise learned from her mother back in the 1920’s and Sandor learned by reading and studying the old ways of fermentation after moving to rural Tennessee from New York City.
This week, Sarah Reynolds takes us into their kitchens, learning how fermenting vegetables has helped them both carry on through illness and aging. Listen here.
Louise Frazier writes about food sometimes in her weekly column the Dry Creek Flashes in The Smithville Review. She’s been doing it for 75 years!
Additional thanks to Fred Breidt, USDA Professor of Food Science at North Carolina State University.