Wild Fermentation Expert Sandor Katz Busts the Myths about Fermentation!
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- Опубліковано 15 чер 2024
- Fermentation is safe, simple and inexpensive! Sandor Katz busts the top 3 misconceptions about bacteria and fermentation - (i) fermented foods and drinks should be avoided because of their strong odor and flavor, (ii) fermentation and bacteria are dangerous, and (iii) fermentation requires a lot of fancy equipment and knowledge.
Earning the nickname Sandorkraut, Sandor Katz is known as the revivalist of wild fermentation. “For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.”
Connect with Sandor Katz:
Website: www.wildfermentation.com
UA-cam: / sandorkraut
Facebook: / sandor.katz
Instagram: / sandorkraut
Twitter: / sandorkraut
Produced by Robin Greenfield and Jameson Johnson
Filmed by Jameson Johnson
Edited by Max Anderson
Robin Greenfield is a truth-seeker, activist, social reformer and servant to Earth, humanity and our plant and animal relatives. He lives simply and sustainably to be the change he wishes to see in the world. Through living closely connected to Earth, he rejects the status quo of consumerism and demonstrates a way of being in gratitude, mindfulness and presence. His life is an experiment with truth and integrity.
Robin’s public activism involves dramatic actions designed to provoke critical thought, self-reflection and positive change. His activism creates nuanced conversations on the critical issues of our time, with a focus on solutions for living in harmony.
His life’s work has been covered by media worldwide and he has been named “The Robin Hood of Modern Times” by France 2 TV and “The Forrest Gump of Ecology”.
Robin has committed to earning below the federal poverty threshold for life and donates 100% of his media earnings to grassroots nonprofits, with a focus on supporting Black and Indigenous women-led organizations.
This channel is a resource for all who seek to liberate themselves, to live in truth and integrity, and to live in harmony with Earth, humanity and the plants and animals we share this home with.
Robin Greenfield and Dear Friends share means of achieving liberation and harmony through sustainable living, simple living, tiny house living, foraging, growing food and medicine, minimalism, zero waste, earth-skills, food sovereignty, community resilience, compassionate communication, activism, Black Liberation, Indigenous Sovereignty and living in service.
Find Robin Greenfield on:
Website: www.robingreenfield.org
UA-cam: / @robin.greenfield
Instagram: / robin.greenfield @Robin.Greenfield
Facebook: / robingreenfieldpage
Robin Greenfield’s work is offered as a gift to the public domain. This content is Creative Commons and is free to be copied, republished and redistributed. Learn about Creative Commons and follow the guidelines here: www.robingreenfield.org/creat...
Omg just made sour cabbage 2 weeks ago, I've been making it myself for two years and I love it. My grandparents always used to ferment anything they couldn't sell in the market or had too much it would've gone bad, they just tossed everything in a barrel with a bit of salt and 2 weeks later you could eat that as a sidedish with everything throughout the whole winter season, it is so healthy for the stomach
Nice and simple.
Humanity have solved this problems long time ago.
If it's smells nice if it's looks good probably is edible and the most of the time beneficial
Love this!!! Thanks for the bacti 💖
This is super helpful thanks. I'm going to give fermentation another go!
Another method I discovered by accident for fermenting fruit is to simply put the fruit in a vacuum sealed jar and place in the fridge. I use mason jars with the "Food Saver" jar attachment to seal all food placed in my fridge. Instead of using an electric FoodSaver I use a bicycle pump I reengineered to act as a vacuum pump.
Certain fruits like blackberries, raspberries, strawberries, ect will begin producing c02 by the second day. Doing this Im able to keep my fruit fresh for over a month easy. Blueberries seem to last the longest. 4 months seems to be the maximum time frame before most fruits no longer have any sugars and wont taste great. Its still edible but will have turned into a sour, slightly mushy version of its original self. During the 1-2 month period the fruits are carbonated and have a mild alcohol smell/taste...No doubt from the natural yeast that was on the fruit before I sealed in the jars.
PRO TIP...
...After the first few days in the fridge there is no need to pull a vacuum on the jars a second time. The natural yeast bacteria have colonized enough to defend foreign bacteria so after 2-7 days when I see my jar lids buldging from the gas I burp them to release gas pressure but dont ever re-vacuum them. Even after eating from the jars and replacing them in the fridge multiple times theres no need to re-vacuum. The fruit is still good for about 4 months. After 4 months if I still have some left I use it as toppings on icecream or mix into smoothies. Or I simply pour it in a bowl with some honey or cane sugar.
Wow, that was Great Helpful Information, Thank You for Sharing it! Can you tell me what it is you do with the bicycle pump, how you go about doing it? Blessings!😇
@@robincrawley311 look up rain country & check out her brake bleeders🙂
Great video! Thank you for the concise presentation.
Both of you soo great!
i love fermented foods and kombucha they are yummy and help my tummy
@Rob Greenfield =Thank you for this Helpful Video, I Truly Appreciate It, with Love & Light May God Bless you!✨🙏🏻❤️🌞❤️🙏🏻✨🌟🤝😇🍀🍀🍀✨
Weird, but during the pandemic I somehow got into fermenting food. Sandor Katz is great and so knowledgeable. Its been a fun adventure.
Great video.....I have been fermenting sauerkraut and kombucha for years and just picked up Sandors book Wild Fermentation which opened my eyes to fermenting other foods as well.
Awesome Rob 🤙✌️as always Thanks!!
Skilled leading of a conversation guys.
Heck ya, even with one hand I could squeeze that cabbage 🥬. Thank you + blessings to you both
I really need at this stage of my life
Thankyou, Sandor, thank you Rob! Love all yummy fermented foods.. Well I haven't tried all. But I am a big fan of sauerkraut and pickled veggies and kombuchas. I will look fir your books🌈🌱
Love it!!
excellent!
I was just talking to my son about the wonderful process of fermentation, we were burying our bokashied food scraps in our compost pile.
Katz seems like a Fred Armisen character
Brilliant
#rainbowwarriors #pioneers #onelove 🥰
💜
safe, cheap, healthy....must be illegal.
Cómo me gustaría que tuviera subtítulo un saludo desde México.
Español.
Hey Rob, I appreciate what your doing. I'm trying to end poverty on earth by building communities that revolve around sustainable agriculture and energy. Me and my family are looking for a way to start a property that we can build camp sites, and a general area for shower's. Might you consider listening to my podcast and if my heart is in the right area might you consider helping me to end poverty on earth. Thank you!
I run a Food Not Bombs chapter, and one of the ways we save veggies is turning them into tsukemono (Japanese pickles). So we've been reaping the benefits of fermentation for a hot minute.
Thanks I am interested but I still don't know how to fermet stuff so I have to watch some videos first (sourcrout is like 30 cents so I'll just buy that instead of fermenting my own)
I'd assume that cheap sauerkraut isn't raw though. Therefore lacking much of the benefits of fermentation.
@@tinyjungle_ Lettuce doesn't have much vitamins of it's own, but it must have been fermenting for a super long time to end up on store shelves I bet
@@roons2424 what I'm saying is the cheap stuff on the shelf has been pasteurized therefore negating the benefits of fermentation. Look up raw and pasteurized sauerkraut.
Hi Rob. What a great job you've done, with this video ! You've been an inspiration for me for quite a while now. I discovered your channel during the pandemic.
And from the start, I've been a big fan of your channel. And at last, I've started capturing my own simple adventures.
Maybe you'd be so kind as to check out my new channel
Many thanks for your support.
Is it true that eating fermented foods in the summer isn't beneficial for us as the gut micro-biome is specialised in eating fresh produce during that time of the year?
Lol no. I'm not sure where the hell you learned that. People usually ferment food during scarce food months because fermentation keeps food for months.
This was Another Great Video, Thank You for Sharing it! God Bless You Both!Read Genesis Chapters 1, 2, 3 in the KJV. Continue Enjoying the Blessings!💛😇
god just get a room already
Killer. May the bactaria rule our guts!