Fermented Foods Made Easy with Fermentation Expert Sandor Katz

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John from www.growingyourgreens.com/ interviews Fermentation Expert, Sandor Katz about How Easy it is to Ferment your Food.
In this episode, John will ask Sandor Katz, author of Wild Fermentation and The Art of Fermentation over a dozen questions regarding fermentation.
You will discover how easy fermentation can be and how you don't need to purchase any special equipment to ferment your food. You will learn how to determine if your fermented food has gone bad, and so much more..
Some of the information about fermentation you will learn includes:
Why ferment your food?
What are some of the benefits of fermented food?
What kinds of food can be fermented?
How can you tell if your fermented food went bad?
There is white mold on my ferment, is it ok to eat?
do you really need to use an airlock to ferment your food?
How fermentation is a version of "cold cooking"
Why you should never eat soybeans unless they are fermented
and much, much more
John will ask Sandor Katz the following questions:
02:01 How did you get into fermentation?
04:19 What are the benefits of fermented foods?
04:45 Is Canning vs Fermentations Better For Food Preservation?
07:17 Why is it important to ferment soil grown foods?
08:09 Why are bacteria Important to fermentation and soil?
09:15 How Does the Bacteria help us digest our food?
11:05 What are some kinds of bacteria that are in fermentations besides Lactobacillus?
15:25 Do you believe in using starter cultures in fermentation?
19:40 What are some easy fermented foods people can make?
22:41 What are some foods you enjoy fermenting?
25:14 How is fermentation a "Cold Cooking"?
27:23 How much and what kind of salt do you need when fermenting?
31:12 Do you need to purchase an airlock to ferment vegetables?
33:30 How do you when you ferment is done and if it went bad?
39:04 When your sauerkraut is soft is it bad? What is the proper Ph level for safe kraut?
43:06 What is the white fuzzy stuff on top of my cucumbers are they ok?
43:04 What are some of your favorite ways to use your fermented foods?
46:32 Are there any words of wisdom about fermentation you would like to share?
48:58 What is your website and contact information?
After watching this episode, you will know more than the average person about food fermentation and have no fear about fermenting your own garden fresh vegetables at home.
Related Episodes:
Best Way to Preserve Your Food: Fermentation
• Best Way to Preserve Y...
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• How to Make Radish Pic...
How to Make Fresh Dill Pickles from the Garden
• How to Make Dill Pickl...
Easiest Way to Make Fermented Vegetables without Mold
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Subscribe to GrowingYourGreens for more videos like this:
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Watch all 1300+ Episodes from GrowingYourGreens at
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Learn more about Sandor Katz at:
www.wildfermentation.com/
Buy Sandor's Book Wild Fermentations
amzn.to/2ygH49Y
Buy Sandor's Book The Art of Fermentation
amzn.to/2yfiYw6
Please note: the two above amazon links support the non-profit animal rescue www.blossomanimalrescue.org

Опубликовано:

28 июл 2024

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Комментарии : 186

@BetterDoneYourself 6 лет назад

I quit canning years ago since I read Sandor's book(s). Haven't looked back. I ferment everything now!!!

@zacharytersak1440 6 лет назад

Better Done Yourself your channel brought me here lol... Keep up the good work love your videos

@Cm-qx9xf 5 лет назад

Better Done Yourself I'm also subscribed to you! Great channel!

@MarcSmiles 5 лет назад

Hi , I am living in Dubai, as the temperature outside is relatively very high, the homes are generally air conditioned and the temperature is between 16-24 deg C always. Will this affect the process ?

@Blackbeltbty1 5 лет назад

Better Done Yourself , I love and subscribe to your channel as well! I’ve learned quite a lot from you as well!!! Thanks!😊

@OFFGRIDwithDOUGSTACY 6 лет назад

EATING LIVE FOOD IS THE BEST, Fermenting is the age old way to preserve the harvest... "canning is out, fermenting is in" =)

@aldojamari4445 2 года назад

You probably dont care at all but does any of you know a tool to get back into an Instagram account?? I stupidly forgot my login password. I appreciate any help you can give me!

@daxtonlukas8892 2 года назад

@Aldo Jamari Instablaster =)

@growingyourgreens 6 лет назад

Listen to the Specific Answers You Need: 02:01 How did you get into fermentation? 04:19 What are the benefits of fermented foods? 04:45 Is Canning vs Fermentations Better For Food Preservation? 07:17 Why is it important to ferment soil grown foods? 08:09 Why are bacteria Important to fermentation and soil? 09:15 How Does the Bacteria help us digest our food? 11:05 What are some kinds of bacteria that are in fermentations besides Lactobacillus? 15:25 Do you believe in using starter cultures in fermentation? 19:40 What are some easy fermented foods people can make? 22:41 What are some foods you enjoy fermenting? 25:14 How is fermentation a "Cold Cooking"? 27:23 How much and what kind of salt do you need when fermenting? 31:12 Do you need to purchase an airlock to ferment vegetables? 33:30 How do you when you ferment is done and if it went bad? 39:04 When your sauerkraut is soft is it bad? What is the proper Ph level for safe kraut? 43:06 What is the white fuzzy stuff on top of my cucumbers are they ok? 43:04 What are some of your favorite ways to use your fermented foods? 46:32 Are there any words of wisdom about fermentation you would like to share? 48:58 What is your website and contact information?

@Justin-jf4ub 6 лет назад

Learn Organic Gardening at GrowingYourGreens sounds like a house was being built behind you

@Jonathan-tr9tx 6 лет назад

so which book would you recommend the art of fermentation or wild fermentation?

@akmaristify 6 лет назад

Learn Organic Gardening at GrowingYourGreens, here in Malaysia we enjoy delicious fermented food too. We have tempoyak, fermented durian. Tapai which is fermented tapioca or glutinous rice. Tapai is a dessert. Also jeruk maman. Maman is a weed/vegie. U either cook it as usual or pickle it (jeruk) with boiled rice.

@RefinerSimilitude 6 лет назад

I wish every RU-vid creator did this on their long videos.

@pekesrepose7363 6 лет назад

Learn Organic Gardening at GrowingYourGreens he cured HIV with beneficial bacteria. read his books

@TheIntuitiveBodyFoodieNetwork 6 лет назад

Awesome video, thanks!! One caveat: don't throw away that excess salt water if you do add too much salt! Save it and use it in your next batch of fermented foods. That way you save the nutrient, which can then be added them to your next ferment.

@mirlamurillo3473 5 лет назад

I don't know why anyone would complain about your long videos. 51:31 with Katz is such a treat! Thank you for bringing him in : )

@ashercohen387 6 лет назад

I Love his fermentation bible. Thank You Sandor and thank you John for having this guest on.

@stephenzawadski3386 6 лет назад

Hey John, I've got both of Sandor's books I have been fermenting for about 4 years now. This was a great episode please do more with Sandor Katz. thank you steve

@wscottwright 6 лет назад

Two of my favorite guys thank you for doing this!

@Sheenasalesthriftytreasures 2 года назад

I love Mr Katz I have been following his work for over a decade he is a amazing person bringing healing to everyone he meets! What a honor your so lucky John thanks for bringing this to us 🇺🇸

@10baretoes 6 лет назад

one of the best growingyourgreens videos ever. thank you John & Sandor

@IntuitiveCoachTheresa 6 лет назад

I'm experiencing incredible healing results with food intolerances and IBS since I started eating fermented vegetables and coconut kefir daily, and am digesting food better. Great stuff and only costs a little bit of time!

@kamyact 6 лет назад

Thanks John! I haven't been watching as many of your videos lately but this caught my eye. The information in this video is golden. I will definitely be picking up Sandor's books.

@laurenandreas5950 6 лет назад

I love your videos and have learned so much from them. I have watched this one with Sandor multiple times, it’s one of my favorites! Thank you for your work.

@chimi6877 6 лет назад

I'm so glad that you covered this topic. Your video collection is incredible

@janedoe-ke1yw Год назад

Every single word that comes from Sandor Katz is very very informative! Thank you,sir!

@HaphazardHomestead 6 лет назад

This is one of your best videos on your channel. There's so much experience and learning -- and you asked some great questions! I liked the emphasis on flexibility. Food is all around us. It's a shame that fear and uncertainty keep more people from enjoying the abundance all around us. Ferment! :D

@parvathitiruviluamala9870 6 лет назад

Mr. Sandor Katz's presentation was awesome. Very informative. I really enjoy your videos John. Thank you !!

@swaggerndigger5564 6 лет назад

Hi John.Please film more Sandor! Why hasn't he got his own RU-vid channel? A regular guest spot on your channel would be the next best thing! Thanks. Very inspirational. As usual!

@gvas7560 6 лет назад

Thank you John. This was awesome. Great job 👍👍 Please make more videos with Mr. Kats. Demo videos would be great. Thank you and God bless you.

@rosewood513 6 лет назад

I love Sandor Katz, I watched all his videos. I am going to buy another of his books. I have one of his first ones Thanks John for bringing him in your video.

@go-healthy8132 6 лет назад

I love the video - I got Sandor’s book and it was so nice to see him talk in person

@Hannah82271 6 лет назад

Brilliant! thank you for sharing this knowledge

@brigittelm6054 6 лет назад

Cabbage in frig doing it today💟 Thank you Sandor and John

@TheNappyNomad 6 лет назад

Excellent interview. Great information and very empowering letting us know that anyone can do this. Thanks for sharing.

@2livelovelaughalot 6 лет назад

Thank you!! I'm feeling more confident about the process!! Shared to Facebook!

@yeevita 6 лет назад

Love fermentation. Totally improves food, at least according to my taste buds.

@socratesraramuri5040 5 лет назад

i love it when my youtube and other teaching heroes come together.

@grahamblack1961 6 лет назад

Great episode. Sandor is great to listen to on this topic. I got into fermentation last summer, I would highly recommend it. If you are thinking about it but aren't sure how to start, just try it. Chop some cabbage, stick it in a jar with salt and watch what happens. You'll have a few disasters, I certainly have, but it's great fun.

@plants4ever48 6 лет назад

Love this video!! Has cleared up many doubts🌻

@joansmith3492 6 лет назад

Wow! very, very interesting and informative! Now I must go buy his book. Thank you so much.

@shelleynobleart 6 лет назад

This is incredible! What an education! Thank you so much, gentlemen.

@debrahayes2572 6 лет назад

Great! Just wonderful information, thank you for sharing!!!

@christinaelliott5582 6 лет назад

Yes, please conduct more interviews like this and more!

@GodSaveTheClothes 6 лет назад

Wow...Sandor is such a great teacher! I’m on a mission to start fermenting my Foods now.

@eileenfb1948 6 лет назад

Fantastic interview, lots of good info. Thank you.

@BracesandBoots1 6 лет назад

Really liked this guy. I'd love to see another episode with him.

@windrush08 6 лет назад

My grandma use to make Kanji , until you mentioned it brought back some memories! Thank you will certainly get back into it!

@mahlina1220 6 лет назад

Awesome episode. My favorite with Katz!

@fred1382 6 лет назад

John, you should have more than a MILLION subscribers!

@JohnMcKillop 6 лет назад

Great show John... Thanks Sander...

@dudleyarnold2342 6 лет назад

Thank you for this information.

@ronsellew5696 6 лет назад

Great information, THANKS!

@MinhLe-vj9ij 2 года назад

Yes, I love to mix a small portion kimchi with my stir fried vegetables or to mix kimchi with scrambled eggs from time to time. It is a really good presentation. Thank you.

@bbrosser694 2 года назад

Thank you for sharing your knowledge!

@anonymouse5910 6 лет назад

great video with two of my favorites!!!

@adastra3147 6 лет назад

Find a girl who looks at you the way John looks at Sandor ❤️❤️❤️

@Jay-tk7ib 4 года назад

I would think it's the other way around.

@DilipDupaki 4 года назад

🤣

@anthonylutz118 3 года назад

Hahhahahahaha... Been wanting that all my life!

@katem6861 6 лет назад

Great interview! I'm inspired to ferment something and read his book

@fishhooks100 6 лет назад

Great stuff! Enjoyed.

@infiniteawareness2698 6 лет назад

F-A-N-T-A-S-T-I-C!!!!!! THANK YOU SO MUCH FOR THIS VIDEO!! I purchased the Kraut source for my fermentation. I AM READY TO FERMENT!! MORE MORE MORE ON FERMENTATION! Sorry for the caps...Fermentation excites me.

@WandererSt-G 6 лет назад

You are a real hero John thx bro

@dancingcedar 5 лет назад

Fantastic!!!! Sandor is amazing. I hope you do visit him in Tennesee :) It would be great to see him preparing fermented food in his kitchen!!!! :) I love how he simplifies everything in an empowering way.

@itawambamingo 6 лет назад

GREAT interview!

@amyrick2986 5 лет назад

Great video John!

@donkruse 2 года назад

Thank you for sharing!

@magikfrog2 6 лет назад

John, I love your videos! Thank you so much for all your hard work and research into everything you do. Your amazing 😁👩🏼‍🌾🍉🥕🥒🍇🍌🥑🥗🍠🍒🍍🌶

@coldshot5555 6 лет назад

I started today...I had a large salsa container and put a bag of mixed veggies from the frozen food section and added salt and liquid from the pickles and hot peppers. I even added cayenne and black pepper, pink salt, and I can eat that tomorrow, and the next day, or leave it for weeks and it will always taste good, and be easy to chew will taste a little different every day ...it's the bomb!

@laurazeller9134 Год назад

That was a great video! Thx

@leevandyke4562 6 лет назад

I bought the book already. Like a month ago. And I'm seeing him in Tennessee November 4th

@isagoldfield7393 2 года назад

Best colab‼️💕🪅❄️🎊

@jukes243 6 лет назад

Brilliant. I've never fermented anything, but I'm going to start. I have MCS and believe this will help heal my immune system. Thanks so much!

@BernardViolinTeacher 6 лет назад

Always great info, John. Thanks for keeping going with these videos. Hey, recently you mentioned moving to PR. Thank god you didn't move earlier. Perhaps you'll have second thoughts about putting yourself and family in harms way? It pisses me off that the best place in the world for us humans to live, near the equator, is also the most dangerous weatherwise. Especially now that the powers that be have the ability to influence the weather. Superstorms de rigeur. And PR is front and center in the crosshairs. Be well. Peace.

@skringler8267 6 лет назад

I read the "Art of Fermentation", awesome book. I would love for you to visit him and show us his cellar and some of his ferments!

@gavinmatthews5618 6 лет назад

more please sir , please sir can I have some more!

@2024reminders 3 года назад

LOVE the passion, enthusiasm wisdom both are very intelligent... An AMAZING vid...I don't believe it has that many views...such an amazing video I know youtube must be hiding the views as it has controversial info that could put a lot of rich people out of business ;) no seriously :)

@kar871 5 лет назад

Awesome interview

@sooooooooDark 5 лет назад

45:36 sandor: ...sometimes ill COOK them...with MEAT and GRAINS in them john: (internally screaming)

@Brnlandry 6 лет назад

This guy is great!

@Dyshof 5 лет назад

John, I suggest you move to the countryside where no neighbour is cutting tiles while you want to record a vid. Otherwise one of your best vids ever. I'm a great fan of Sandor.

@WanderingNature 3 года назад

I am watching this making fermented garlic with boiled and then chilled snow for my water source and Celtic sea salt ♥️♥️♥️

@audreybarnes6527 6 лет назад

OMG! Hitting the big time John )

@Justin-jf4ub 6 лет назад

He knows his fermentation

@yeshuaisthewaythetruthandt515 6 лет назад

Thanku

@sappysamurai5170 2 года назад

Wonderful! Would be amazing to see some fermentation recipe demonstrations.

@rickphillips7388 6 лет назад

Excellent and informative as usual. I really like the idea of dehydrating ones 'less than ideal' or 'slightly past due' results. However, if one were to throw a 'bad batch' in the compost, wouldn't the excess salt be 'bad' for your garden?

@harryporter3531 6 лет назад

Blue cheese molds are my hero's especially when they make a good Stilton......

@fermaculturehealthyrecipes2608 6 лет назад

Love it! The gardening guru meets the fermenting guru. Awesome. :)

@MrRufusjax 2 месяца назад

Let the ferment go as long as you like. Just be sure to keep it submerged in brine or if not almost never open the jar so the oxygen is kept out. Once you open and start eating the veggies eat it all in a week or two at most. The clock is running

@SQLUniversity 4 года назад

GREAT VIDEO!!! Question: Can you ferment store-bought veggies?

@stevedonnelly1704 3 года назад

Sandor be drop'n some knowledge!!

@Jonathan-tr9tx 6 лет назад

man, I love perilla

@HeirloomReviews 6 лет назад

fermented food are the best!

@JohnnyRabbitQC 6 лет назад

Sauerkraut the gateway drug! Hahaha! That is pretty much it speaking of fermentation!

@winebox 6 лет назад

For me it was kim chi then it was on.

@BlessAllKC 6 лет назад

The soya milk ( many brands) in cartons that are sold in US & Canadian supermarkets - Are the soya beans already fermented before they mix it with water?? Thank you so much for sharing the important, practical info in this interview of Sandor Katz!

@Sadeha1 3 года назад

No, they are not fermented and are therefore not to recommend to anybody

@tallcedars2310 6 лет назад

Really enjoyed this video. Have been fermenting off an on for 5 years on the 56th latitude. It's been hit and miss, actually a lot of misses that are more due to lack of attention to jars. But I have a question about oxalic acid in greens and fermenting. Recently I found I have a problem with oxalic acid in greens, due to a compromised system after an accident. I love wild plant smoothies but the acid really affected me. I'm wondering if fermentation changes the oxalic acid in some way so that I may use them in smoothies? Would love more video's with Sandor:)

@mpedals 6 лет назад

in germany,,,with a crock,,,you would put it in the basement, mom said,,they would put the center core, in one inch or so pieces, on the top of the kraut,,,after a few weeks, they would go down there and get a chuck of that, as there was no candy and such to eat, this was a delicacy to them,,,,,i use crocks for all my fermentation, only out of habit,,,,this was a great interview, thank you

@caymankoivisto3139 5 лет назад

good information. is it safe to eat permented food for individual that has IBS

@meeshalabird8233 Год назад

Of you’ve added milk products to the mash potatoes can you still use them in the kraut ferment? Great video thank you!

@oldchickenlady 6 лет назад

what do you think o the Mason top/pickle pipes?

@emmwen4549 6 лет назад

You should never eat anything moldy. When you ferment, you have to make sure everything is very clean in order to prevent the mold and bad bacteria from forming. Just run your equipment through hot water and don't touch anything with your hands. Make sure you wash your vegetables or fruit in a little bit of salt water ad cut off anything that is not fresh. It's not chance or luck - it's all about cleanliness.

@stephenzawadski3386 6 лет назад

Start fermenting today you will be glad you did.

@shanahtovah3247 6 лет назад

John! Make a cellar! Show us how it's done!

@huckfinn4260 6 лет назад

Off topic, but I was wondering how your search for a Puerto Rican homestead was coming along?

@KnitBone 6 лет назад

Im not sure if youve done a video on this yet but id love to hear your opinion on fpj (fermented plant juice) fertalizer.

@johnlashua3805 6 лет назад

I've worked with alum in canning, which adds crispness. Can I add alum to a fermenting kraut?

@sooooooooDark 3 года назад

would be interesting to see a probiotic body rub sorta thing i mean the skin likes a ph of 5.5 (4.6..that of ferments...isnt too far off) and i mean whats good for the inside just gotta be good for the outside too 🙃

@jodiethuy4122 6 лет назад

Hi John, what did I do wrong? I made 2 batches of fermentation. 1 with radish, beet, long beans, onion, dill successfully. But the other with majority of it was long beans, then garlic cloves, dill and chili has white powder on top. I tasted it ok taste. Why did I get that and is it edible

@reforest4fertility 5 лет назад

Quest'n: in "canning" (into a mason jar, e.g.) isn't it just the temp difference that makes the seal? So if we start at 90 or 100 degrees, hen let cool to room temp can we can 'kraut without killing off our little buddies?

@homermtz 6 лет назад

can you ferment bitter melon?

@_TheRightAngle_ Год назад

I have learned so much from this video and much thanks to both of you for sharing your' knowledge! However, one question remains for me that I hope someone can sort out. When fermenting in a brine, is the ratio of added salt based on the weight of the water alone OR the water plus the weight of the produce? I've searched everywhere and watched a ton of RU-vid videos. There seems to be absolutely no consensus on this matter. One has got to be correct while the other would result in far too much or far too little salt.