Live-Culture Foods workshop photos

Written by Craig Elevitch | 27 January 2012

Sandor Katz (on right) led a vibrant 2-day live-cuture foods workshop in Holualoa, North Kona on Jan. 21-22, 2012

By eating a variety of live-cultured or “fermented” foods, you promote diversity among microbial cultures in your body. Biodiversity, increasingly recognized as critical to the survival of larger-scale ecosystems, is just as important at the micro level. Call it microbiodiversity. By fermenting foods and drinks with wild microorganisms present in your home environment, you become more interconnected with the life forces of the world around you. 

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