Meet Fermentation Fetishist Sandor Katz - SFA

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This year, Eater is teaming up with James Beard award-winning Southern Foodways Alliance to spotlight their documentary work, premiering a short film every other week. This next piece focuses on fermentation wiz Sandor Katz of Woodbury, Tennessee, winner of the 2014 Craig Claiborne Lifetime Achievement Award and author of fermentation bible Wild Fermentation and the more recent The Art of Fermentation.
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Опубликовано:

19 авг 2015

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Комментарии : 45

@henlolneh 8 лет назад

Sad that the general public does not know about the fermentation genius that is Sandor Katz. He has written two excellent books about fermentation one of which is a James Beard Award winner. Harold McGee and Sandor Katz are the two guys I would definitely talk to about fermentation.

@ryanbonner25 7 лет назад

Sad eh?

@frangipanirodgers 6 лет назад

My friend, a chef shared this with me because I am interested in making fermented food and he thought I'd enjoy it. He was right, I like your voice and the way you presented your philosophical musings was very easy on the ears and mind, as well as being thought provoking and informative. Please continue to make films, you have a calming screen presence and are good at sharing ideas, without sounding preachy. Thank you from the UK.

@vls179 5 лет назад

Unfortunate title. Celebrating foods that have literally been made for 1000s of years is the farthest thing from a fetish that I could possibly imagine. I've made at least 5 or 6 ferments (several repeatedly) from Sandor's book "wild fermentation" (having grown most of the vegetables in my small backyard garden) and WOW.

@godbelow 8 лет назад

I no longer have any insecurities about the few hairs growing on my ears.

@RBuckminsterFuller 9 лет назад

Cool guy, but I would love to know the details of how he made that chili sauce. Looked good.

@Jeff250lbc 9 лет назад

RBuckminsterFuller try food wishes sirrachi sauce looks pretty close to what he just made.

@RBuckminsterFuller 9 лет назад

Jeff250lbc Sriracha is great but making your own sounds pretty fun, don't you think?

@Jeff250lbc 9 лет назад

RBuckminsterFulle I tried once I didnt seive it threw a cloth and it came out to bitter from the seed pulp . did you search for food wishes? great vid in general but a very good one on sariracha/

@RBuckminsterFuller 9 лет назад

Jeff250lbc Oh I misunderstood you, I thought you meant store-bought sriracha. I'll have to look that up, thank you!

@schwaggbagYES 8 лет назад

+RBuckminsterFuller It seems to be chili and garlic (ratio to taste) and salt. For a first try, do 3 tablespoons salt for every 5 pounds of chili+garlic, and let ferment between 65-75 degrees F for at least 3 weeks, or until you like the taste best.

@michaeltang3333 7 лет назад

Man myth legend

@onexpressocafe1821 7 лет назад

Maybe in one of his books, will be looking. Assuming Fresno chili's? about a bakers dozen of garlic to taste whiz and ferment to taste (7-10) days before cellar. Agree with; danslugs & OhNo.

@johnjohnsonson1186 7 лет назад

Dude, I love this guy. (No homo).

@lindachandler2293 6 лет назад

May I ask if you think your diet has helped in overcoming the HIV positive diagnosis?

@travv88 5 лет назад

lmfao

@antoinearchambault7084 2 года назад

My bad but eating fermented food won’t cure hiv

@lindachandler2293 2 года назад

@@antoinearchambault7084 A healthier body helps fight better.

@antoinearchambault7084 2 года назад

@@lindachandler2293 yeah for sure but you won’t see any crazy improvements just by eating some kimchi and lacto fermented foods.

@lindachandler2293 2 года назад

@@antoinearchambault7084 True. Things like that work long term.

@omlg4svector 9 лет назад

Wow, that's some hairy ears!

@jimmywalker4555 6 лет назад

Poet-X lmao eww

@trashukun3787 5 лет назад

Now ferment meat

@RichardVowles 4 года назад

that is salami and the like, they all have cultures added to them like cheese does and are treated in a very similar fashion. there is a fermented shark - Hákarl - from Iceland as well. I suspect there are more.

@urypuspa9328 8 лет назад

tempe

@anon4096 8 лет назад

too much human, not enough food.

@GroguSlayer69 9 лет назад

Just make the food grandpa :P

@pennyhardaway5628 3 года назад

Lol!

@ncmartinez_his 8 лет назад

I think he's making a linguistic leap off a cliff by mistaking "FERMENT" with "FOMENT." It is unfortunate that he is basing an entire philosophy around erroneous thinking.

@satanismybrother 8 лет назад

+Neil Martinez ferment and foment are two different words but are essentially interchangeable.

@ncmartinez_his 8 лет назад

+satanismybrother Wrong! Have you ever heard of the Internet? A dictionary?

@ncmartinez_his 8 лет назад

+satanismybrother Furthermore, I could use Zebra and Pistachio interchangeably but its simply incorrect.

@ncmartinez_his 8 лет назад

+satanismybrother So, I guess your brother got all the brains in the family.

@satanismybrother 8 лет назад

Neil Martinez foment (fəˈmɛnt ) Definitions verb to encourage or instigate (trouble, discord, etc); stir up ferment ▷ verb (fəˈmɛnt ) to undergo or cause to undergo fermentation to stir up or seethe with excitement essentially interchangeable in this context. But by all means start a flame war over it. You little troll.:)