Oh my god, this documentary is fantastic... During my trip to Korea, I fell in love with kimchi and for years I've been practicing various spontaneous fermentations, from beer to vegetables. I'm planning a trip to China to gain knowledge about cooking. This series of videos is simply perfect, the quality of the footage is extraordinary and the topics are very interesting.
Hi! I did not read all the comments, so apologies if this was already addressed......do we put the kraut in the refrigerator while it ferments, or leave it out at room temp? Thank you. And yes, great video with more thorough information. Thank you!
Hi Mr Katz, I’m from China and I’m fascinated by your works. But I’ve got a question which puzzles me and somehow put me off from homemade fermented food. in Chinese news media we often read news about people having food poisoning after eating homemade fermented veggies because of a chemical called nitrosamine, which they claim will be naturally produced during the fermentation process. but i have read thru quite a lot of western literature on fermentation and nobody mentions that chemical, and i wonder what the reason is for such disparity? would you please shed some light on this ? many thanks!
My sister-in-law is Chinese and when her husband was living in China, prior to their marriage, his mother (my MIL) went to visit him. She had so many stories of the hospitality of the Chinese people!
this honestly made me tear up with joy Sandor & Mara... thank you for showcasing such amazing folks for this and I'm so honored to be able to see this and know of Mrs. Ding. true heroes of humanity - you all 🖤 (I know im so late to the game here but I had to say it)
Loved the whole series. So true to life here in China; sad there is not more! As a foreigner living and working in China, I hope we all can get past all the geo-political issues and move on. The wealth of knowledge locked up in this ancient culture that is seen just seen as “but that is how you do it” is immense. The experience and knowledge locked up in interacting with ordinary Chines people are overwhelming. Thanks for the series.
All of the douban Jiang recipes I've seen online involve closing the paste into a fermentation crock of some sort. I never knew the pixian variety is made in open pots. Perhaps that's the main difference in flavor/authenticity. The germophobe in me is very worried about dust, hair, and mold impacting the ferment but apparently that isn't a problem lol
What a beautiful presentation and such a nice intro into everyday's Chinese fermentation life, what a beautiful a generous people, love it, love the culture, food, everything about it, thank you so much for sharing it!
Received Sandor's book "Fermentation Journeys" for Christmas so looked to see if he had a channel and found this video. It is 13 years old at this viewing, but still nice to put a face and voice to the book I'm about to read. Really looking forward to making lots of ferments!
