This week on the hemp podcast, we talk to best-selling food writer and James Beard Award recipient, Sandor Katz, author of the modern food classic “Wild Fermentation.”

After making his first crock of sauerkraut from homegrown cabbages, Katz embarked on a fermentation journey that has taken him all over the world, learning about fermented foods and the cultures that produce them.

“That first batch of sauerkraut? I mean, first of all, I couldn’t believe how simple the process was. You know, I couldn’t believe how delicious the lightly fermented sauerkraut was after just a couple of weeks. And then, you know, I just started experimenting,” Katz said.

Katz has a become a world-renowned expert on fermentation and has educated tens of thousands of people about the simple joys and health benefits of fermented foods.

From the history of agriculture to the philosophical definition of cultures, this interview has a lot to offer. But what does it have to do with hemp? Listen to the episode to find out.

Learn more about Sandor Katz and the Art Fermentation

https://www.wildfermentation.com/

Here's my story about King's AgriSeeds' hemp Field Day

https://www.lancasterfarming.com/farming/industrial_hemp/industrial-hemp-has-a-field-day-to-discuss-farming-techniques/article_ffc977c8-1eed-11ed-bdc7-2fa84573dd7a.html

Thanks to our sponsors:

IND HEMP

https://allwalkspet.com/

All Walks Small Pet Bedding

https://indhemp.com/

New Holland Agriculture

https://agriculture.newholland.com/nar/en-us