Book Description: Sandor Katz's love of fermented food started with kosher dill pickles he ate as a New York City kid. As an adult, he left the busy city and moved to a queer community in the mountains of Tennessee. There, his friends grew their own food, cooked and ate together, and sometimes danced in drag when the work was done. One day, the cabbages were allready to be harvested. Sandor made sauerkraut. He kept experimenting, combining old ideas to make something new. He shared what he learned in bestselling books, classes, and with a growing group of friends around the world.
Publisher: Readers to Eaters
Book Genre: Juvenile Biography/Cooking & Food/LGBTQ+/Gardening
