130: Sandor Katz – Wild Fermentation • Probiotic Supplements vs. Fermented Foods • Ferment At Home

Sandor Katz is a fermentation revivalist.

His passion for fermentation grew out of his overlapping interests in cooking, nutrition and gardening. Sandor’s fermenting journey began by making a batch of sauerkraut and he’s since earned the nickname Sandorkraut.

He’s taught hundreds of food workshops around the United States and his book Wild Fermentation has been called a classic. Sandor’s latest book, The Art of Fermentation, received a James Beard award and was a finalist at the International Association of Culinary Professionals.

In this episode, we discuss:

• Sandor’s first exposure to fermented foods
• Overcoming the fear of fermenting your own foods at home
• Fermentation makes vegetables safer than when they are raw
• Fermentation and various other ways of preserving foods
• If you buy fermented foods make sure they are labelled raw or unpasteurized
• The health benefits of consuming fermented foods
• Peeking while a food is fermenting will not interrupt the process
• How does consuming a probiotic supplement compare to consuming a fermented food?
• Should you ever cook fermented foods?
• Using different sugars for different fermented beverages
• Stevia doesn’t work as a sweetener for fermenting
• Store bought vs. home brewed kombucha
• The second fermentation is the secret to carbonation
• What are the best vegetables to ferment besides cabbage?
• How and when to make a basic brine
• How to keep your ferments from becoming moldy
• How to make a vegan kimchi (without fish sauce)
• Aim to eat diversely

Related links:

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Sandor Katz – Wild Fermentation (book)
Sandor Katz’ website
Follow Sandor Katz on Facebook and Twitter
Sandor Katz – The Art of Fermentation (book)
Sandor Katz – The Revolution Will Not Be Microwaved (book)
Fermentation Workshop with Sandor Katz (DVD)
Jo Stepaniak – The Ultimate Uncheese Cookbook (book)
Miyoko Schinner – Artisan Vegan Cheese (book)
Natural Gourmet Institute
Louis Pasteur

Related episodes:

268: Sarah Wilson – Zero Waste Cooking • Minimal Consumption • Start Thinking Differently
215: Robyn Youkilis – Thin From Within • Hot Button Foods • Let Your Intuition Guide You
034: Frank Giglio – ReWild Your Life | Eat Local & Thrive | Deep Nutrition With Fermented Foods
026: We Love Fermented Foods! (minicast)
016: Steve Sanna – Dry Fast Your Way To Health, The Power Of Fermented Foods, Blocking Harmful EMFs

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