It's more than sauerkraut, it's SANDORKRAUT!
Sandor Katzbegan making fermented foods on a very small scale, but after his first batch of sauerkraut, he was hooked.
Now he's a fermentation guru and award-winning author, and one of the speakers at this weekend's Public Interest Environmental Law Conference in Eugene (March 3-6). We get a few minutes to catch a glimpse of the art (and science) of fermentation.