Sandorkraut: A Pickle Maker

Since the beginning of time, humans have been fermenting our food. Sauerkraut, chocolate, beer, cheese: Because of fermentation these foods not only last longer — they are delicious. But although nearly every region of the world has cultivated its own unique fermentation traditions — and devoted eaters — the practice has all but disappeared from many modern households.

This Op-Doc video profiles the man at the forefront of reviving the art of fermentation, a New Yorker turned homesteader named Sandor Katz (or “Sandorkraut,” as he is often known).