Food Failures: How to Spoil Your Food (and Eat It, Too)

22:42 minutes

Do you salivate over sauerkraut? Cherish stinky cheese? In this episode of “Food Failures,” we talk about why spoiled stuff tastes so good. And if your kimchi’s lost its crunch or your yogurt’s gone rogue, fermentation guru Sandor Katz can get you out of that pickle.

Segment Guests

Sandor Ellix Katz

Sandor Ellix Katz is a fermentation revivalist and author of The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World (Chelsea Green Publishing, 2012) in Nashville, Tennessee.

Heard on the Air

A recipe for “Kraut-chi”

Meet the Producer

About Christopher Intagliata

Christopher Intagliata is Science Friday’s senior producer. He once served as a prop in an optical illusion and speaks passable Ira Flatowese.

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What Is Kraut-chi?

A fermentation experimentalist describes his hybrid sauerkraut-kimchi dish, and offers a few fermentation tips.

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