Pickles, Life and Death: The World of Fermentation

Fermentation expert Sandor Katz takes on a journey around the
globe for a look at some of the world’s greatest fermented foods.
He tells us about the joys of making sauerkraut and why
fermentation may hold the secret to life. Plus, cookbook author
Kristina Cho guides us through classic Chinese baking at home, J.
Kenji López-Alt shows us how to reinvent leftover mashed
potatoes, and we learn to make Japanese-style curry. (Originally
aired on January 14th, 2022.)


Get the recipe for Japanese-Style Chicken & Vegetable Curry
here.


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