Namaste Nutritionist

The Art of Fermentation, Interview with Sandor Katz

sandor katz

What is one food that can improve your immunity, increase your nutrient and probiotics intake, strengthen your immune system, taste delicious, and connect you to traditions of our ancestors?

Well, if you haven’t yet been turned on to how fermented foods are a key essential to good health, then this podcast interview is for you.

Sandor Ellix Katz, author of several books, including “The Art of Fermentation”, is the studio expert for this podcast, and will educate us about fermented foods.

Fermented foods and microbes help us improve our immunity, enhance the nutrition of our food, detoxify our foods and strengthen our immune system.

In this interview, Fermentation expert, Sandor Katz, discusses practical ways that fermented foods can increase your wellbeing.

    • help us improve our immunity;
    • enhance the nutrition of our food;
    • detoxify our foods;
    • strengthen our immune system;
    • why fermented foods are safer than raw foods;
    • how to find raw fermented foods;
    • why you should ferment at home; and
    • why you need more healthy gut bacteria.

He does all of this in a 32-minute interview. So buckle up and hold on. We are going on a great ride full of good content!

You can find the transcript here.

Biography: Sandor Ellix Katz is a fermentation revivalist. His book Wild Fermentation (2003), which Newsweek called “the fermenting bible,” and the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.

A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” According to the Times, “Mr. Katz has become for fermentation what Timothy Leary was for psychedelic drugs: a charismatic, consciousness-raising thinker and advocate who wants people to see the world in a new way.” His latest book, The Art of Fermentation, received a James Beard award. Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website:

So buckle up, listen in, and please share this podcast interview!



I help people love the food that loves them back. This is the place to be if you’re ready to improve your weight, energy, digestion, or aches and pains. I can clearly recall the struggles I had with debilitating pain, fatigue, brain fog, food addictions and overweight. Now that my health is recovered, I help folks find freedom from their own food and body struggles. Be sure to join my newsletter while you’re here!

© 2012-2014. Images and content are the property of Namaste Nutritionist, PLLC, or permissions have been granted to use. The information provided on this website is for educational purposes only and is not intended as medical advice. These statements have not been evaluated by the Food and Drug Administration, or the equivalent in your country. These products are not intended to diagnose, treat, cure or prevent any disease.

8 Comments… add one

Cena Block September 17, 2013, 12:24 pm

LOVED this interview Frances! So interesting. I HAVE to start canning food – just like I grew up with. My mom canned EVERYTHING we ate, and made pickles and sauerkraut every year! Great job!

Julie Braun September 17, 2013, 7:25 pm

An informative interview loaded with important facts about why we need fermented foods, daily, and also how easy it is to ferment! I ferment and enjoy a variety of fermented foods daily. I know I'm healthier for it. Check it out!

Frances Arnold September 18, 2013, 8:52 pm

Hi Julie, Thanks for sharing the post! What foods do you love fermenting? I'm still experimenting with recipes, and love learning how others do it.

Frances Arnold September 18, 2013, 8:53 pm

Cena, I just love how you're so supportive! Your mom sounds really cool. I'm new to canning, but will be publishing an interview with a canning expert next. What are you going to start canning first?

Kate Farris September 21, 2013, 9:34 pm

Just fantastic! I am going to start making a lot more fermented foods! Starting with sauerkraut. Thanks for this!

Rebecca Potter September 23, 2013, 2:37 pm

Excellent information, Frances! Thank you for all your wonderfully informative and fun podcasts you share with us! :)

Frances Arnold September 24, 2013, 5:15 pm

Thanks, Rebecca! So glad you liked it. =)

Frances Arnold September 24, 2013, 5:16 pm

Thanks, Kate! So glad it inspired you! I just started a batch of sauerkraut on Sunday. Fingers crossed! =)

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