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.
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 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!
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
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.
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.
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.
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.
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.
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!
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
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.
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.
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 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.
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.
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!
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?
Look I get it. Fermented foods (well...at least certain ones) are not for everyone. But Katz makes the excellent point that many people who would turn their noses up at identifiably "fermented" foods are completely unaware of the number of foods they enjoy that are products of fermentation. Speaking for myself.....I love the hobby and the flavors that can be produced from fermentation. I understand that not everyone does...hell I'm married to one.....but I personally LOVE the hot/salty/sour notes that I can produce with fermentation. That said......is fermentation a solution to the world's woes? Surely not. But after years of fiddling with kimchi, cheese, sourdough, beer, mead, and lacto-fermented pickles I recently decided to try the easiest of the lot "sauerkraut". Before doing so I sampled any number of the pricey organic options from my local Whole Foods. Some were good, others not so much. I recently finished my own first batch and can safely say as a matter of personal tastes....I MUCH prefer my own product over those that taste as if something was done to make them "shelf-stable" for the grocery store. (Same goes for my forays into Kimchi.) Next is a foray into Miso. Thank you Sandor for all the great information!!
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.
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.
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
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
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?
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
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 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!😊
Every single word that comes from Sandor Katz is very very informative! Thank you,sir!
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 : )
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 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 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!
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
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.
We avoid salt altogether. It’s delicious and perfectly safe.
I Love his fermentation bible. Thank You Sandor and thank you John for having this guest on.
I'm so glad that you covered this topic. Your video collection is incredible
Best colab‼️💕🪅❄️🎊
i love it when my youtube and other teaching heroes come together.
Mr. Sandor Katz's presentation was awesome. Very informative. I really enjoy your videos John. Thank you !!
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.
Two of my favorite guys thank you for doing this!
John, you should have more than a MILLION subscribers!
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.
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.
Yes, please conduct more interviews like this and more!
I love the video - I got Sandor’s book and it was so nice to see him talk in person
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.
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.
Really liked this guy. I'd love to see another episode with him.
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!
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
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.
Cabbage in frig doing it today💟 Thank you Sandor and John
Love fermentation. Totally improves food, at least according to my taste buds.
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.
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.
Awesome episode. My favorite with Katz!
Wow! very, very interesting and informative! Now I must go buy his book. Thank you so much.
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.
Thank you!! I'm feeling more confident about the process!! Shared to Facebook!
Wow...Sandor is such a great teacher! I’m on a mission to start fermenting my Foods now.
Great show John... Thanks Sander...
Fantastic interview, lots of good info. Thank you.
Great video John!
Love this video!! Has cleared up many doubts🌻
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!
This is incredible! What an education! Thank you so much, gentlemen.
Great! Just wonderful information, thank you for sharing!!!
I bought the book already. Like a month ago. And I'm seeing him in Tennessee November 4th
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 interview! I'm inspired to ferment something and read his book
Brilliant! thank you for sharing this knowledge
He knows his fermentation
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 :)
GREAT interview!
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.
fermented food are the best!
Great stuff! Enjoyed.
You are a real hero John thx bro
Thank you for sharing your knowledge!
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.
Awesome interview
Blue cheese molds are my hero's especially when they make a good Stilton......
great video with two of my favorites!!!
Thank you for this information.
I am watching this making fermented garlic with boiled and then chilled snow for my water source and Celtic sea salt
♥️♥️♥️
Great information, THANKS!
more please sir , please sir can I have some more!
Wonderful! Would be amazing to see some fermentation recipe demonstrations.
man, I love perilla
Sandor be drop'n some knowledge!!
GREAT VIDEO!!! Question: Can you ferment store-bought veggies?
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!
This guy is great!
John, I love your videos! Thank you so much for all your hard work and research into everything you do. Your amazing 😁👩🏼🌾🍉🥕🥒🍇🍌🥑🥗🍠🍒🍍🌶
Start fermenting today you will be glad you did.
Thank you for sharing!
OMG! Hitting the big time John )
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
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?
Look I get it. Fermented foods (well...at least certain ones) are not for everyone. But Katz makes the excellent point that many people who would turn their noses up at identifiably "fermented" foods are completely unaware of the number of foods they enjoy that are products of fermentation. Speaking for myself.....I love the hobby and the flavors that can be produced from fermentation. I understand that not everyone does...hell I'm married to one.....but I personally LOVE the hot/salty/sour notes that I can produce with fermentation. That said......is fermentation a solution to the world's woes? Surely not. But after years of fiddling with kimchi, cheese, sourdough, beer, mead, and lacto-fermented pickles I recently decided to try the easiest of the lot "sauerkraut". Before doing so I sampled any number of the pricey organic options from my local Whole Foods. Some were good, others not so much. I recently finished my own first batch and can safely say as a matter of personal tastes....I MUCH prefer my own product over those that taste as if something was done to make them "shelf-stable" for the grocery store. (Same goes for my forays into Kimchi.) Next is a foray into Miso.
Thank you Sandor for all the great information!!
45:36
sandor: ...sometimes ill COOK them...with MEAT and GRAINS in them
john: (internally screaming)
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.
Love it! The gardening guru meets the fermenting guru. Awesome. :)
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.
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
That was a great video! Thx
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
what do you think o the Mason top/pickle pipes?
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?
Sauerkraut the gateway drug! Hahaha! That is pretty much it speaking of fermentation!
For me it was kim chi then it was on.
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.
John! Make a cellar!
Show us how it's done!
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?
Of you’ve added milk products to the mash potatoes can you still use them in the kraut ferment? Great video thank you!
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
can you ferment bitter melon?
I've worked with alum in canning, which adds crispness. Can I add alum to a fermenting kraut?
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:)
Off topic, but I was wondering how your search for a Puerto Rican homestead was coming along?
What do you put sauerkraut on besides hotdogs?