There are many reasons to love bacteria, including that they love us; we are 'bacterial superstructures' explains Sandor Katz, author of The Art of Fermentation. There is now a growing interest in letting the power of bacteria through fermentation run wild. The nutritional benefits of eating fermented foods for gut health are becoming more widely known and people such as Sandor are spreading the message about the potential of fermented foods. But indeed fermentation has played a big role in our food & drink for a very long time, throughout different cultures and in different time periods, the same simple process has been there.

Listen as Sandor joins Miles Irving to delve into the wild world of fermentation, why Sandor calls himself a 'fermentation revivalist' and offers some sage advice for budding fermenters...