Cultures For Health Mini Series: Legendary Fermentor Sandor Katz Speaks With Expert Fermentor Cara

The Fermentation Spectrum:

In this clip our fermentation expert Cara talks with Sandor Katz, well-known fermentation revivalist and author, discuss the wide range of tastes of kombucha.

The two fermentors discuss how the length of fermentation greatly affects the taste and how those new to the kombucha world should start with a kombucha that hasn't been fermented very long.

Fermentation Is Everywhere:

In this clip our fermentation expert Cara talks with Sandor Katz, a well-known fermentation revivalist and author discuss how so many of the foods we eat everyday involve fermentation.

Katz explains in the clip how wine, vinegar, coffee, cheese, chocolate, vanilla, bread, are all staple foods in our diet that require fermentation.

Sandor's Sauerkraut Start Up:

In this clip Sandor Katz speaks about how his humble beginnings in the fermentation world.

Katz explains how his fermentation obsession started with the practical application of preserving the yield from his garden. Once Katz realized how easy it was to ferment his vegetables he knew he needed to share this skill with the rest of the world.

Fermentation Is A Strategy For Safety:

In this clip expert fermentor Cara and Sandor Katz discuss how Katz was able to make fermentation so understandable to those not informed.

Katz explains how he relates to those new to fermenting by reassuring those new to fermentation that it is a strategy for safety. Katz continues by explaining that there has never been a case of illness from fermented vegetables and those worried about the safety should burry their doubt.

The Truth Is In The Label:

In this clip expert fermentor Cara and Sandor Katz discuss the disservice that big label brands have done to the fermentation space.

Katz explains how he believes the use of extraneous ingredients in foods goes way beyond fermentation. Katz then expresses how he wishes everyone would read their food labels to see the chemicals and stabilizers big label brands use in their products. 

Fruit Fly Sourdough Starter:

In this clip expert fermentor Cara asks Sandor Katz what his thoughts are around the new trend of starting sourdough starters with fruit flies.

This method is new to Katz but it doesn't surprise him. Katz explains how all the organisms you need are on the flour you use in your starter and anything else you add might speed up the fermentation process but isn't necessary.

The Great Thing About Fermentation:

In this clip expert fermentor Cara discuss the greatest thing about fermentation.

Cara explains how even when you become a great fermentor there is still so much to learn. Cara believes that no matter what point you are at in your fermentation journey there is always something new to learn or try in the fermentation world.

The Pickle Shack:

In this clip Sandor Katz discuss his interesting experience in China.

He explains how visiting a Chinese factory where they make doenjang, a seasoning made from fava beans and fermented chili peppers, lead him to a Chinese chefs pickle shack. Katz continues by detailing his experience in the pickle shack and how the Chinese chef handled his cultures.

A Look Into Sandor's Book:

In this Clip Sandor Katz discusses how his new book draws from his experience traveling the world and learning about new fermentation techniques.

Katz explains how the book has lots of information on chicha, natto and variations of the fermentation of vegetables. Katz ends the clip by describing the book as an eclectic set of fermentation processes that are distinct from things he's written about in his earlier books.

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