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Sandor Katz - Wild Fermentation • Probiotic Supplements vs. Fermented Foods • Ferment At Home

Episode 130

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

Podcast Episode Details

Sandor Katz - Wild Fermentation • Probiotic Supplements vs. Fermented Foods • Ferment At Home