Food Failures: How to Spoil Your Food (And Eat It, Too)
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.
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.
Christopher Intagliata was Science Friday’s senior producer. He once served as a prop in an optical illusion and speaks passable Ira Flatowese.