Kriben Govender (Honours Degree in Food Science & Technology) has a fascinating conversation with world renown fermentation revivalist Sandor Katz.
We cover Sandor's journey into wild fermentation with advice on vegetable ferments, kefir and other ferments you may not have heard of. Sandor brilliantly demystifies the ancient art of fermentation and provides the inspiration to start your fermentation journey.
Bio:
My name is Sandor Ellix Katz, and I am a fermentation revivalist. My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! It's sharp flavour sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and my mission is to share information and resources, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture.
Topics discussed:
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Sandor's journey into fermented foods
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Macrobiotic Diet and raw foods
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Keeping a garden
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Preserving your bounty
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How to to make wild fermented sauerkraut
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Kimchi
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Sour Pickles
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Sourdoughs
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Country/ Fruit Wines
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Miso
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Tempeh
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Fear of cultivating bacteria
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Food safety of fermented vegetables
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History of food poisoning related to fermented vegetables
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Acidifying foods through fermentation
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pH level for food safety
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Demystifying fermentation
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The rising interest in fermented foods
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The microbiome
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The benefits of eating bacteria rich food
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Acclimatising kids to sour flavours
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Acquiring a palette for strong fermented food flavours- natty, fermented fish
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The history of sushi prior to refrigeration- fermenting rice as a preservation tool
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Fermenting proteins with rice
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Koji
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Byproducts of carbohydrate fermentation for preservation
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Fermented Small Goods
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Sandor's favourite fermented foods
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Creating your own unique ferments: Reinventing fermentation
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Probiotic benefits of fermented foods and biodiversity
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Sandor's thoughts on Kefir
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Maintenance of kefir grains
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Commercially available Kefir
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Alcohol content of Kefir
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How Kefir makes you feel
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Bioavailability of nutrients in fermented foods
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Incorporating fermented foods in everyday eating
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Origin of Milk Kefir Grains
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Origin of Water Kefir Grains (Tibicos)
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Grain Fermentation
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South Indian Ferments: How to make Dosa and Idli
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Brazilian Bean ferments
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Buckwheat bread
The Art of Fermentation Book
Wild Fermentation Book
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How to Make Kefir
How to Make Kombucha
How to Make Fermented Vegetables
Prebiotics
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Connect with Sandor Katz
Connect with Kriben Govender:
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