This is a very important perspective to foster in a time when sanitizing wipes and antibacterial soaps abound--we get so carried away with killing off microorganisms, that we forget how important they are to our well-being and survival. It was also helpful to be reminded about the plethora of different fermentation methods; as a canning enthusiast, I sometimes overlook alternative ways of food preservation. So maybe it's about time that I try making beet kvass, or something else outside of my usual repertoire...
I have had Katz's book Wild Fermentation for a year and a half--about as long as I've been seriously into the process of fermenting--and recommend it to anyone who is interested in the process of fermentation. Katz also has a forthcoming book that will be even more extensive in scope and cover fermentation practices from various cultures.
I am so very glad that I had a chance to meet Sandor Katz and hear him talk about the subject he is so passionate about. Here's to a new year full of beneficial microorganisms!