A Tale of Two Tennessee Krauts

Sandor Katz holds up a whole head of Napa Cabbage that’s been fermenting in a clay crock.

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.

Louise Frazier’s not-so-secret storage "place under the floor."
Louise Frazier’s not-so-secret storage “place under the floor.”

This week, Sarah Reynolds takes us into their kitchens, learning how fermenting vegetables has helped them both carry on through illness and aging.

Sandor Katz has written books on fermentation and teaches workshops around the world. You can find out more 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!

Sandor Katz teaches kimchi at a fermentation workshop in his kitchen near DeKalb County, TN.
Sandor Katz teaches kimchi at a fermentation workshop in his kitchen near DeKalb County, TN.