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 ?
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!
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?
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.
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.
Hi John.Please film more Sandor! Why hasn't he got his own TH-cam channel? A regular guest spot on your channel would be the next best thing! Thanks. Very inspirational. As usual!
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
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!
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 🇺🇸
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
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.
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.
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.
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.
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.
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.
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 :)
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.
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!
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.
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.
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?
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!
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?
3 days will be too few, 3 months unnecessary. It will depends on salt level, temperature, and sugar content of the food. So you need to guess a bit here, and taste test (you can taste the difference as you go along). But to give you a "better guess".... Assuming vegetables, with moderate salt and room temperatures (16-21°C).... then after a week, there will be notably elevated levels of one or two types of bacteria. But for more types of bacteria, and higher doses of bacteria, leave it longer. Aim for around 18-20 days for more probiotics. Slow longer ferment has more complex flavour, and more types of bacteria will have grown to higher numbers. The other important thing to know, is the best probiotics are the ones you actually eat! So make sure you do something easy and fun, and make it by taste --- like Sandor recommends: to suit your taste buds not his. I refrigerate my pickled cucumbers and kimchi at about day 16-18, Kraut I leave until week 4-6. That's more about texture and flavour. When I ferment fruit like split and pitted plumbs, (which have higher sugar), I use 2% salt, and only leave for 7 days at 21°C (the Noma recipe). For yogurt (which needs a starter), Sandor recommends 43°C, for 4-8 hours, but there is flexibility in everything. There's many types of fermentation, so there's many different tasty answers to your question! I recommend the book "Art of Fermentation" if you want to really get into it.
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 🙃
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
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.
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
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:)
For people who grow their own produce or have a great relationship with a farmer and know how it's grown, using a starter culture is probably unnecessary. But for the rest of us who are forced to buy store bought produce, using a starter culture is necessary sometimes. I have never had a great ferment using store bought produce even organic. With store bought produce you don't really know anything about it other than what it says on the label. Somethings are hard to get organic in some areas. Plus the produce was handled and touched by a lot of people. To me it just makes sense to use one in those situations. I am sure there are people who have made it work. I am not one of them. I prefer to use a starter.
![The Wall Song ร้องข้ามกำแพง | EP.213 | กรีน อัษฎาพร | 3 ต.ค. 67 [1/5]](http://i.ytimg.com/vi/3KrlLbCsadI/mqdefault.jpg)
I quit canning years ago since I read Sandor's book(s). Haven't looked back. I ferment everything now!!!
Better Done Yourself your channel brought me here lol... Keep up the good work love your videos
Better Done Yourself I'm also subscribed to you! Great channel!
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 ?
Better Done Yourself , I love and subscribe to your channel as well! I’ve learned quite a lot from you as well!!! Thanks!😊
EATING LIVE FOOD IS THE BEST, Fermenting is the age old way to preserve the harvest... "canning is out, fermenting is in" =)
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!
@Aldo Jamari Instablaster =)
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?
Learn Organic Gardening at GrowingYourGreens sounds like a house was being built behind you
so which book would you recommend the art of fermentation or wild fermentation?
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.
I wish every TH-cam creator did this on their long videos.
Learn Organic Gardening at GrowingYourGreens he cured HIV with beneficial bacteria. read his books
i love it when my youtube and other teaching heroes come together.
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 : )
Every single word that comes from Sandor Katz is very very informative! Thank you,sir!
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.
Two of my favorite guys thank you for doing this!
I Love his fermentation bible. Thank You Sandor and thank you John for having this guest on.
Hi John.Please film more Sandor! Why hasn't he got his own TH-cam channel? A regular guest spot on your channel would be the next best thing! Thanks. Very inspirational. As usual!
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
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!
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.
John, you should have more than a MILLION subscribers!
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 🇺🇸
I'm so glad that you covered this topic. Your video collection is incredible
I love the video - I got Sandor’s book and it was so nice to see him talk in person
Yes, please conduct more interviews like this and more!
Mr. Sandor Katz's presentation was awesome. Very informative. I really enjoy your videos John. Thank you !!
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
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.
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.
Wow...Sandor is such a great teacher! I’m on a mission to start fermenting my Foods now.
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.
Really liked this guy. I'd love to see another episode with him.
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.
Love fermentation. Totally improves food, at least according to my taste buds.
Cabbage in frig doing it today💟 Thank you Sandor and John
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.
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.
My grandma use to make Kanji , until you mentioned it brought back some memories! Thank you will certainly get back into it!
Excellent interview. Great information and very empowering letting us know that anyone can do this. Thanks for sharing.
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 :)
Wow! very, very interesting and informative! Now I must go buy his book. Thank you so much.
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.
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!
Awesome episode. My favorite with Katz!
Thank you!! I'm feeling more confident about the process!! Shared to Facebook!
This is incredible! What an education! Thank you so much, gentlemen.
Great show John... Thanks Sander...
Best colab‼️💕🪅❄️🎊
more please sir , please sir can I have some more!
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!
Fantastic interview, lots of good info. Thank you.
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.
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!
Great! Just wonderful information, thank you for sharing!!!
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.
Love this video!! Has cleared up many doubts🌻
Brilliant! thank you for sharing this knowledge
He knows his fermentation
Great interview! I'm inspired to ferment something and read his book
one of the best growingyourgreens videos ever. thank you John & Sandor
Find a girl who looks at you the way John looks at Sandor ❤️❤️❤️
I would think it's the other way around.
🤣
Hahhahahahaha...
Been wanting that all my life!
I bought the book already. Like a month ago. And I'm seeing him in Tennessee November 4th
Sandor be drop'n some knowledge!!
I am watching this making fermented garlic with boiled and then chilled snow for my water source and Celtic sea salt
♥️♥️♥️
John, I love your videos! Thank you so much for all your hard work and research into everything you do. Your amazing 😁👩🏼🌾🍉🥕🥒🍇🍌🥑🥗🍠🍒🍍🌶
fermented food are the best!
Great video John!
man, I love perilla
You are a real hero John thx bro
GREAT interview!
45:36
sandor: ...sometimes ill COOK them...with MEAT and GRAINS in them
john: (internally screaming)
Thank you for sharing your knowledge!
Love it! The gardening guru meets the fermenting guru. Awesome. :)
Great stuff! Enjoyed.
great video with two of my favorites!!!
Thank you for this information.
Awesome interview
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?
Blue cheese molds are my hero's especially when they make a good Stilton......
Great information, THANKS!
OMG! Hitting the big time John )
Thank you for sharing!
This guy is great!
GREAT VIDEO!!! Question: Can you ferment store-bought veggies?
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!
No, they are not fermented and are therefore not to recommend to anybody
Wonderful! Would be amazing to see some fermentation recipe demonstrations.
Sauerkraut the gateway drug! Hahaha! That is pretty much it speaking of fermentation!
For me it was kim chi then it was on.
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?
Start fermenting today you will be glad you did.
That was a great video! Thx
John! Make a cellar!
Show us how it's done!
How long does it take to get a good amount of probiotics into a fermentation? What would it be at 3 days VS 3 months?
3 days will be too few, 3 months unnecessary. It will depends on salt level, temperature, and sugar content of the food. So you need to guess a bit here, and taste test (you can taste the difference as you go along).
But to give you a "better guess".... Assuming vegetables, with moderate salt and room temperatures (16-21°C).... then after a week, there will be notably elevated levels of one or two types of bacteria. But for more types of bacteria, and higher doses of bacteria, leave it longer. Aim for around 18-20 days for more probiotics.
Slow longer ferment has more complex flavour, and more types of bacteria will have grown to higher numbers.
The other important thing to know, is the best probiotics are the ones you actually eat! So make sure you do something easy and fun, and make it by taste --- like Sandor recommends: to suit your taste buds not his.
I refrigerate my pickled cucumbers and kimchi at about day 16-18, Kraut I leave until week 4-6. That's more about texture and flavour.
When I ferment fruit like split and pitted plumbs, (which have higher sugar), I use 2% salt, and only leave for 7 days at 21°C (the Noma recipe).
For yogurt (which needs a starter), Sandor recommends 43°C, for 4-8 hours, but there is flexibility in everything.
There's many types of fermentation, so there's many different tasty answers to your question! I recommend the book "Art of Fermentation" if you want to really get into it.
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 🙃
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
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.
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
Off topic, but I was wondering how your search for a Puerto Rican homestead was coming along?
what do you think o the Mason top/pickle pipes?
can you ferment bitter melon?
good information. is it safe to eat permented food for individual that has IBS
Can I slightly cook the vege first before fermenting? My sweetheart does not have much teeth and hard to chew.
Of you’ve added milk products to the mash potatoes can you still use them in the kraut ferment? Great video thank you!
Can the undigestible spines of collard greens be converted into digestible form through fermentation?
How would I ferment whole shelled walnut and how long For please?
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:)
I've worked with alum in canning, which adds crispness. Can I add alum to a fermenting kraut?
For people who grow their own produce or have a great relationship with a farmer and know how it's grown, using a starter culture is probably unnecessary. But for the rest of us who are forced to buy store bought produce, using a starter culture is necessary sometimes. I have never had a great ferment using store bought produce even organic. With store bought produce you don't really know anything about it other than what it says on the label. Somethings are hard to get organic in some areas. Plus the produce was handled and touched by a lot of people. To me it just makes sense to use one in those situations. I am sure there are people who have made it work. I am not one of them. I prefer to use a starter.