From Emergence Magazine:
Emergence Magazine: You describe yourself as a fermentation revivalist so I wonder if we could start by having you share a bit about what that means to you.
Sandor Katz: Well, sure. The reason I started calling myself a fermentation revivalist is from my sense of how common fermentation has been in the not too distant past and it’s so integral to all of our food traditions. Whatever part of the world our ancestors came from, fermentation is an essential part of how people make effective use of whatever food resources are available to them, but in the last several generations and at different paces in different parts of the world, people have become increasingly distanced from the production of food and all of the processes that we use to transform the raw products of agriculture into all of the foods that people eat and drink. And it so happens that the same time period where these processes became more mysterious and distanced to people is also the time when the war on bacteria developed. People developed this fear, projected all of their fear of bacteria onto these ancient and important transformative fermentation processes. So when I call myself a fermentation revivalist, it’s about demystifying the process of fermentation, getting people comfortable with it, and encouraging people to familiarize themselves with processes that are extremely important but have become mysterious for people.