People's Republic of Fermentation // Episode 08: South Of The Clouds, Back To The Land
ฝัง
- เผยแพร่เมื่อ 4 ส.ค. 2017
- In Yunnan Province, we meet Chinese back-to-the-land picklers in Dali, and prepare a meal at a farm to table restaurant in Kunming.
// PEOPLE'S REPUBLIC OF FERMENTATION //
presented by: The Foundation For Fermentation Fervor
with: Sandor Katz
www.wildfermentation.com/
and Mara King
ozuke.com/
directed, filmed, edited by: Mattia Sacco Botto
mattiasaccobotto.pixieset.com...
additional editing: Fabrizio Grasso
fabriziograsso.com/
// EPISODE 8 RECIPES // by Mara King
Guizhou Douchi-inspired Twice Cooked Pork with cabbage
2 lbs Pork Belly
1 "biscuit" of Guizhou Douchi (can subs 2 tbs of regular douchi or 1 5oz packet of natto)
1/2 lb green cabbage cut into 1 - 2 inch chunks
1 clove garlic minced
1 small piece ginger minced (about 1/2 tsp)
1/2 tsp sugar
1/2 tsp salt
1 tsp light soy
2-3 oz green onions cut into 1 in pieces
Place pork belly in boiling water for 3-5 minutes (depending on thickness of pork). You want the inside of the meat to be pink and the outside firm. After taking out of boiling water run under cool water so you can handle it. Then slice as thinly as you can.
Heat wok or pan, then add pork. If fat side is substantial, no need to add any other fat for frying. If the fat side is more meat than fat then add a little butter or oil so the meat doesn't stick to the pan. Sprinkle with salt and sugar and move vigorously at high heat. Add the douchi or natto, garlic, and ginger. Again stir vigorously, add cut cabbage, and sprinkle another pinch of salt. Once cabbage has wilted and is tender but still crunchy, drizzle soy and vinegar, and stir in the green onions. Once incorporated and the onions begin to soften a little, the dish is ready!
Easy Gnocchi: (I dumbed down Mark Bittman's recipe to make it super bombproof)
2lb potatoes
1lb beets
1 egg
2 tbs ricotta
1 cup (plus) all purpose flour
Cook potatoes and beets together until soft - I did 8 minutes high pressure in the instant pot, waiting another 8 minutes after it beeped to do a quick release. With this method they are easy to peel so no need to do that before hand... just cut in half then cook and the peels slide right off. If you don't have a pressure cooker, you can do the beets and potatoes in the oven for 1 hour at 400°F, letting them cool naturally until you can handle.
Pass beets and potatoes through a food mill, or mash with masher until very smooth. Sprinkle 1/2 cup of flour on counter or wooden board and pile your potato beet mash on there, making a bowl in the center. Add egg and ricotta to the center. Using the flour, start to knead it all together. Add flour as you go, and stop when it all comes together and begins to show a little bit of elasticity. You can test when you are done by pinching off a piece and dropping in salted boiling water. If the gnocchi dough holds its shape it's good.
Roll gnocchi dough out on well floured board and cut into pieces. I like fatties - about 1 inch long and 1/2 inch wide. If you wish to freeze them, lay them flat on a well floured baking sheet and put them in the freezer. The following day you can transfer them into a plastic baggie. They are easy to cook from frozen, or cook them fresh. Boil just a few minutes and when they float and look a little worn/ragged they are done.
Beet Gnocchi with Brown Butter and Doubanjiang
3 cups beet gnocchi
3 tbs butter
1 clove garlic sliced
1 tbs doubanjiang
about 1 tbs of gnocchi cooking water
2 tbs chopped green onions
fresh grated parmesan
Brown butter at medium heat in a large skillet for 1-2 minutes. Add garlic slices and cook for another minute. Add doubanjiang mixed with a tiny bit of water to loosen it up to the butter then toss in the cooked gnocchi with more cooking water as needed to make sure they are coated. Top with cheese and enjoy.
I didn't add any salt as I use salted butter, and the douban and the parmesan are salty too, but add salt as desired.
Glossary / Notes:
Guizhou Douchi - The afternoon following the spontaneous feast we were invited to in Ximicun (Episide 7), feeling tipsy and with a bit of a dodgy liquor headache... back in Qinfen Village, Mattia had climbed up to the top of the hill with his camera equipment to get some sunset "b-roll", I was contemplating a nap when I heard an exclamation from Sandor. He had wandered over to one of the granny's houses and had discovered that she was processing something that appeared quite definitively to be natto. To make a long story short, the Dong people and we also saw that the Bai in Yunnan have their own version of natto. It is pounded, mixed with chiles, salt, and flowerpepper, then dehydrated over low coals and formed into cookies. A great way to preserve the natto with no refrigeration. They called it "douchi" but it had nothing in common with the blackened soy beans you see in other parts of China that goes by the same name. - แนวปฏิบัติและการใช้ชีวิต
Sad to hear that this was the last episode, I've enjoyed this series incredibly much. Thank you so much for producing it, and I look forward to possible future projects!
Loved the whole series. So true to life here in China; sad there is not more! As a foreigner living and working in China, I hope we all can get past all the geo-political issues and move on. The wealth of knowledge locked up in this ancient culture that is seen just seen as “but that is how you do it” is immense. The experience and knowledge locked up in interacting with ordinary Chines people are overwhelming. Thanks for the series.
Thank you, Sandor, for the privilege of sharing in your cultural and culinary journey. I am now embarking on the same journey with fermentation as my new way of life.
Absolutely loved the journey and depth of this series. Thankyou
Amazing documentary! so well done, thank you so much for bringing this. This must reach more people. China is incredible.
This series was fabulous, thank you so much for making it. Why, oh why, does this not appear on PBS? The quality and the educational value were top notch and it would be something I would love to see get a wider view on TV.
Fue un final increíble. Excelente miniserie de su viaje a China!!!
This series was the best! Thanks for creating it Sandor and Mara.
Thank you Sandor and Mara ! I Love your wonderful Series , can't wait to the next series.
Amazing series. Please make more episodes!
What an amazing journey; thanks for letting us ride along! I'll be back for the recipes and watch the entire episodes with others. Cheers to Mara and Sandor!
this marvelous series is particularly worthy of applause during the current hardship caused by the pandemic when we need connection and cooperation more than ever before.
Thank you so much for taking us to this journey with you. I've loved it.
Please make more videos!! I love them!
Thanks for the series Sandor, Mara, and Mattia! I loved learning what y'all and the people you met had to share! I hope you continue to travel and bring us more amazing fermentation stories from around the world.
Thank you so much, Sandor and Mara for this wonderful series, enjoyed every minute of it!!! Please make more!
Mara you are a king… 😊
This series was simply fantastic. Thank you. Attention Netflix, this needs to be a series...please. Now I just want to go to China and eat. Why, oh why can’t some of these dishes show up in Chinese restaurants in the US. No more General’s chicken please.
I enjoyed this series so much. Thank you for sharing! I hope it's not the last!
I just watched your whole series in a night. This was so great to watch and enjoy. My perception of China has been changed and I really, truly want to visit the more rural province's of a vast nation full of different cultures.
Wow..... Nicely done! Really enjoyed
sandorkraut I just finished watching all 8 episodes, loved every minute, thanks so much. I started fermenting a month ago and understand why you and others got so interested. I feel the positive changes happening to my gut that may be impolite to talk about. Stay well friend!
thank you so much for this amazing series - I've thoroughly enjoyed all the episodes... I now need to go to China and eat in the country side!
Thanks again for this entire series. Well executed in every way. I'd love to see explorations of other cultures' fermentation practices, though I understand all of this requires funding.
Hidden gem of a series, thanks to all involved in this high quality octet.
Such a great mini series! Really enjoyed watching it and learned a lot. The food prepared at the end using perhaps more western methods with Chinese traditional ingredients looked amaaaaazing!!!
I'm a sadden to see this end because it was quite an enjoyable series. You should consider trying to get Nat geo or food network to sponsor a documentary or series.
wow I loved every minute of this series. so interesting and packed densely with experience and knowledge.
Muchas gracias Mara King y Sandor..por su trabajo..! Me vi todos los videos. Muy bueno el aporte. Muy importante los fermentos..! Gracias de corazón..! Desde Argentina , saludos cordiales..!
Thank you very much Mara King and Sandor ... for your work ..! I saw all the videos. The contribution is very good. Very important the ferments ..! Thanks from my heart..! From Argentina, best regards ..!
Wonderful series, thank you!!
Thanks so much for making this series! I have spent a lot of time in rural japan having experiences much like this, and I've always been curious about china. There is something really sacred about witnessing food traditions that old. Lovely work!
thanks for this documentary series. I love it!
What a great and incredibly interesting episode! Thank you for taking us on this journey with you. Especially since I just finished the book 'The Age of Ambition' by Evan Osnos (which gives an unprecedented insight into China), this is not only a valuable addition to the topic of fermentation, but also to the big topic of China.
Such an amazing series, I enjoyed every second of it! Thanks a lot!
Phenomenal!!!!
loved this series !!! thank youuu!!
A beautiful and inspiring series! Thank you
wow so so great your episodes to china .. water in my mouth .. and I love to see alternative culture in this last episode .. thanks so much Mara and Sandor
just found your channel when i was looking for sichuan bean paste...you should continue..i really enjoy all your videos :) cheers from Malaysia
This was amazing! Thank you Sandor and Mara!
amazing work!!!
Thanks ! Love it
thank you for this.
Fantastic video
Thank you!
Great series, thanks so much!
Awesome series. Loving it. Thank you.
Fantastic series! Thanks for sharing.
See notes above for my recipe inspired by our visit with Lifen - Beet Gnocchi with Brown Butter and Dobanjiang - I had it for dinner last night with steak and a big glass of Cabernet Sauvignon - so good!
Very well presented. Thanks.
Thank you so much! Would love to see more like this!
narrator audio was really good in this video!!
I would love to have heard more about the fermented teas
my mental belly wants more!
So weird to see a fellow Louisianian in a rural Chinese town.
Drooled all over my phone! Embarrassing
do you have a resource for this kind of Fermentation that the ingredience can be sourced in the US?
- lmao. I gotta’ try some of the ‘Twerkfest IPA’
Need help. Just started fermenting cabage.
1 - I notice a methane smell when I burp the jars. 2. Also have a few floaters of cabbage that appears to go to top.
3. Notice when jar is burped air bubbles form between cabbage.
4. Have one jar with an air lock to slowly let out excess gas but have notice the following difference. No air bubbles but still smell a slight methane odor when first opening the jar.
Lastly I did not measure salt. I just salted and mashed the cabbage until it tasted good. Not super salty like store bought kraut. Today will be a week and I really want to taste this today. I eat at my own risk but just want your input on what you have seen when doing fermentation.
Ed W. Smell is normal but fermentation should be anaerobic so be sure to be sure to keep covered with brine Use weight to prevent floaters or squeeze a folded cabbage leaf on top
To get right lactic acid fermentation just stick to 2 per cent ratio of himalayan salt to vegetable or water for top up by weight that is. Even if you get mould it can be creamed off
Keep calm and carry on.
Womble Robert thanks for the help. I am really liking the idea of fermentation. I want to see if it can improve my health.
Ed W. It will do wonders for your health and immune system provided you don't have urticaria
Sadly its very unlikely I'll ever be able to travel and explore China in this lifetime, thanks to politics