Sandor Katz turned a health crisis into a life's work fermenting vegetables in his home in rural Tennessee. This short profile follows the self-taught food writer, known for his book "Wild Fermentation," as he talks about discovering sauerkraut and kimchi-making after being diagnosed HIV-positive, and how tending jars of cabbage and brine became part of processing his diagnosis and his identity as a gay man. The film shows him working through the physical steps of fermentation, chopping, salting, packing crocks, checking on bubbling jars, while he talks about the parallel between microbial transformation and his own. Interviews with Katz carry the film, plain-spoken and specific about technique as much as philosophy, treating fermentation as both a practical skill and something close to a personal practice. It is a small, focused portrait rather than a survey of the fermentation revival Katz helped start, more interested in one person's relationship to rot, change, and care than in the wider food movement around him.