Episode description

Fermentation expert Sandor Katz takes on a journey around the globe for a look at some of the world’s greatest fermented foods. He tells us about the joys of making sauerkraut and why fermentation may hold the secret to life. Plus, cookbook author Kristina Cho guides us through classic Chinese baking at home, J. Kenji López-Alt reinvents leftover mashed potatoes, and we learn to make Japanese-style curry. 

Get the recipe for Japanese-Style Chicken & Vegetable Curry:

https://www.177milkstreet.com/recipes/japanese-style-chicken-vegetable-curry

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