Sandor Katz on the Art of Fermentation
03/05/19 • 46 min
Kriben Govender (Honours Degree in Food Science & Technology) has a fascinating conversation with world renown fermentation revivalist Sandor Katz. We cover Sandor’s journey into wild fermentation with advice on vegetable ferments, kefir and other ferments you may not have heard of. Sandor brilliantly demystifies the ancient art of fermentation and provides the inspiration to start your fermentation journey. Bio: My name is Sandor Ellix Katz, and I am a fermentation revivalist. My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! It's sharp flavour sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and my mission is to share information and resources, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture. Topics discussed:
- Sandor’s journey into fermented foods
- Macrobiotic Diet and raw foods
- Keeping a garden
- Preserving your bounty
- How to to make wild fermented sauerkraut
- Kimchi
- Sour Pickles
- Sourdoughs
- Country/ Fruit Wines
- Miso
- Tempeh
- Fear of cultivating bacteria
- Food safety of fermented vegetables
- History of food poisoning related to fermented vegetables
- Acidifying foods through fermentation
- pH level for food safety
- Demystifying fermentation
- The rising interest in fermented foods
- The microbiome
- The benefits of eating bacteria rich food
- Acclimatising kids to sour flavours
- Acquiring a palette for strong fermented food flavours- natty, fermented fish
- The history of sushi prior to refrigeration- fermenting rice as a preservation tool
- Fermenting proteins with rice
- Koji
- Byproducts of carbohydrate fermentation for preservation
- Fermented Small Goods
- Sandor’s favourite fermented foods
- Creating your own unique ferments: Reinventing fermentation
- Probiotic benefits of fermented foods and biodiversity
- Sandor’s thoughts on Kefir
- Maintenance of kefir grains
- Commercially available Kefir
- Alcohol content of Kefir
- How Kefir makes you feel
- Bioavailability of nutrients in fermented foods
- Incorporating fermented foods in everyday eating
- Origin of Milk Kefir Grains
- Origin of Water Kefir Grains (Tibicos)
- Grain Fermentation
- South Indian Ferments: How to make Dosa and Idli
- Brazilian Bean ferments
- Buckwheat bread
- Improving digestion of grains
- Plant food diversity
- Sandor’s top gut health tip
Kriben Govender (Honours Degree in Food Science & Technology) has a fascinating conversation with world renown fermentation revivalist Sandor Katz. We cover Sandor’s journey into wild fermentation with advice on vegetable ferments, kefir and other ferments you may not have heard of. Sandor brilliantly demystifies the ancient art of fermentation and provides the inspiration to start your fermentation journey. Bio: My name is Sandor Ellix Katz, and I am a fermentation revivalist. My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! It's sharp flavour sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and my mission is to share information and resources, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture. Topics discussed:
- Sandor’s journey into fermented foods
- Macrobiotic Diet and raw foods
- Keeping a garden
- Preserving your bounty
- How to to make wild fermented sauerkraut
- Kimchi
- Sour Pickles
- Sourdoughs
- Country/ Fruit Wines
- Miso
- Tempeh
- Fear of cultivating bacteria
- Food safety of fermented vegetables
- History of food poisoning related to fermented vegetables
- Acidifying foods through fermentation
- pH level for food safety
- Demystifying fermentation
- The rising interest in fermented foods
- The microbiome
- The benefits of eating bacteria rich food
- Acclimatising kids to sour flavours
- Acquiring a palette for strong fermented food flavours- natty, fermented fish
- The history of sushi prior to refrigeration- fermenting rice as a preservation tool
- Fermenting proteins with rice
- Koji
- Byproducts of carbohydrate fermentation for preservation
- Fermented Small Goods
- Sandor’s favourite fermented foods
- Creating your own unique ferments: Reinventing fermentation
- Probiotic benefits of fermented foods and biodiversity
- Sandor’s thoughts on Kefir
- Maintenance of kefir grains
- Commercially available Kefir
- Alcohol content of Kefir
- How Kefir makes you feel
- Bioavailability of nutrients in fermented foods
- Incorporating fermented foods in everyday eating
- Origin of Milk Kefir Grains
- Origin of Water Kefir Grains (Tibicos)
- Grain Fermentation
- South Indian Ferments: How to make Dosa and Idli
- Brazilian Bean ferments
- Buckwheat bread
- Improving digestion of grains
- Plant food diversity
- Sandor’s top gut health tip
Previous Episode
Donna Schwenk on Kefir, Kombucha and Fermented Vegetables
Kriben Govender (Honours Degree in Food Science & Technology) and James Shadrach (Honours Degree in Psychology) have an entertaining and real conversation with home fermentation guru Donna Schwenk from Cultured Food Life on living the fermented foods life and mastering the holy trinity of fermented foods: Kefir, Kombucha and Fermented vegetables. Bio: Donna Schwenk’s world changed when she discovered cultured foods. After a difficult pregnancy and various health problems, she became determined to find answers to what ailed her. And in her quest, she came across the ancient art of home fermentation, a food preparation technique that supercharges everyday foods with beneficial bacteria to balance your digestive system, and vitamins and minerals to enhance your overall health. This simple, natural process has been used for thousands of years to create everything from drinks like kefir and kombucha to foods like kimchi and pickles. After incorporating fermented foods into her life, Donna began to experience a vitality that she had never known. And then she was hooked! She started a new life as a teacher and writer, blogging on her website culturedfoodlife.com, in an effort to bring the beautiful world of fermented foods to as many people as possible. She now works with thousands of people to open the door to a world of foods that can help improve an array of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome. Topics discussed:
- Donna’s health issues and her discovery of kefir
- Book inspiration- Nourishing Traditions by Sally Fallon
- Donna Books
- Donna’s favourite fermented food
- Transformation of food through fermentation
- Dairy and Non Dairy Kefir
- The Effects of Stopping Kefir consumption
- Transient bacteria in Kefir
- Hunger reduction with Kefir
- Health benefits of Kefir
- Blood glucose modulation with Kefir
- Fermentation explosions in the Kitchen
- Second Fermentation
- The best bottles to use for second fermentation
- Milk kefir - aerobic vs anaerobic (lid on vs lid off)
- Milk kefir: are metal strainers ok?
- Kefirko Kefir Maker
- Kefirko Cheese Maker
- Metal and Kombucha
- Kombucha and Detoxification
- Candida, Yeast and Mercury degradation
- Candida and antibiotics
- Best storage containers for Kombucha
- Probiotic yeast S.boulardii - Number one probiotic used in hospitals world wide
- Benefits of making fermented vegetable with a starter cultures (Caldwells or Cutting Edge)
- Back slopping
- Recipe for cultured vegetables without a starter culture
- Donna’s tips for boosting grain growth of milk kefir grains
- Fertiliser for kefir grains
Next Episode
Dr Jack Kruse on Light and the Microbiome
Kriben Govender (Honours Degree in Food Science & Technology) and Jame Shadrach (Honours Degree in Psychology) have a mind expanding discussion with neurosurgeon Dr Jack Kruse on how light may sculpt the microbiome and the implications for optimising your overall health today. Bio: Dr. Jack Kruse is a respected neurosurgeon and CEO of Optimized Life, a health and wellness company dedicated to helping patients avoid the healthcare burdens we typically encounter as we age. He is currently in private practice in the Gulf South. As a neurosurgeon, Dr. Kruse’s research has been published in respected dental and medical journals. His popular blog, www.JackKruse.com, gets over 250,000 unique worldwide visitors per month from countries like Australia, Germany, Russia, and Zambia (Africa). Topics discussed:
- Jack’s health crisis
- The book that inspired Jack’s journey
- Obesity linked to blue light, sunlight and non native electromagnetic fields
- Unlearning to relearn
- POMC
- POMC and morning sunlight (sunrise to 10am)
- The Sphinx
- Depression and Dopamine
- Serotonin, Melatonin and the Gut Brain Axis
- Tryptophan, melatonin and Cytochrome C
- Melatonin and mitochondrial autophagy and apoptosis
- Artificial Light at Night (ALAN) impact on Gut and Brain
- Light sculpts the microbiome
- Surfaces exposed to light: eye, skin and gut
- Leptin stimulus
- What is Melanopsin?
- Bacteria and light
- Fritz Popp and Biophotons- extreme low frequency ultra violet light
- Microbiome as a light intermediary
- Jeff Leech, Hazda Study
- The impact of human migration on the microbiome
- Bacteria and UV light
- NADH, Niacin and tryptophan
- The carbohydrate photon and Electron link via the Einstein’s photo electric effect
- Eye, skin and gut yolking
- Gut metabolite Methane: the hydrogen store
- Hydrogen Sulphide: gasotransmitter
- Nitric Oxide and electron chain transport
- Red light and ATPase
- Calorie restriction and sunlight
- Sulfation: Mission microbiome
- Sulfation of blood and cholesterol
- Red light and the gut microbiome
- Methionine Cycle and heavy metals
- Riboflavin (B2) and Sulfation
- Blue light and the microbiome
- Sculpting the microbiome with sunlight
- The Epi Paleo Rx
- Diet and light
- Photobiomodulation
- Tina Kuru
- Jeff Leech’s new study
- Jack’s No 1 Gut health recommendation:
Microbiome Stool Testing, Deuterium Testing and Nutritional Consulting
https://www.nourishmeorganics.com.au/collections/nutritionist-consultation
Connect with Dr Jack Kruse Website- https://jackkruse.com/ Connect with Kriben Govender: Facebook- https://www.faceb...If you like this episode you’ll love
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