Chef, Author, and Fermenter Sam Cooper has just released his next book, The Fermentation Kitchen, which you can buy here to support his work: geni.us/TheFermentationKitchen
I have watched hundreds of your episodes and have had many different favorite episodes and then came this one... Wow! This is very possibly the best, the most brotherly, informative, hopeful, extreme nerdy and downright nicest episode from anyone ever. Well done.
Really enjoying the longer form podcast format of this channel, I love how relaxed & free flowing the conversation is, could listen all day to the conversations you're having on here!
Love that Sam's knowledge just keeps deepening and growing. Best of all, he keeps sharing it with us! It is such an interesting subject and well researched by Sam. Thanks again, both of you, for continuing to educate and inspire us
Absolutely loved this podcast. The cosy, relaxed format really brought out Sam's deep knowledge and passion for his subject. Like a long, slow ferment quietly fizzing away to finally produce a marvellous thing of depth and inspiration. Needless to say, I've just ordered his book .
I put this on late at night and was lulled to sleep by Sams soothing voice. A lullaby of fermentation 😅 Just for a bit though because you both packed it full of great information and story. I appreciate the passion for seasonal preservation and discovering new flavors through fermenting. I'm just getting started on my journey, I just made the most delicious Kimchi and I'm about to tackle a late season Roma plant thats gone insane with fruit. Unfortunately its cold now and I've got A LOT of green Tomato to deal with. I'm excited to see what comes of fermenting them and cant wait to get Sams book from my wishlist. Thank you both for a lovely episode.
An absolute joy to watch and listen to. I started some cider vinegar, from my homebrew and a rhubarb cheong, while you chatted in the background. They went on the shelf next to fermenting chillies. All basic things I know, but all new to me this year because of the knowledge you share so freely. Thank you. Oh and the book...the book is a triumph Sam! Kimchi is next on my list!
Ripening my last cherry tomatoes of the season then it's going to be no fresh tomatoes for our household until the new fruit in the backyard comes forward. Working on eating seasonally. I do live in a place where we grow veg all year so that is helpful. I started fermenting food a couple years ago to deal with excess harvest and because I want to eat more fermented things like fermented siracha peppers, sauerkraut and kimchi. Right now I am enjoying fermented green cherry tomatoes. About to crack Sam's new book. People got from then to now without mechanized food processing. We can do that again. Are you familiar with Terrain Theory where, to put it very loosely, bacteria isn't the cause of illness but something that proliferates to rebalance the system. ☺
I'm not sure I agree with you about peoples fear of canning. We have had so many years of safe canning now and botulism is so rare that most people don't give it a thought. What has affected peoples fears of food is supermarket 'sell by', 'use by', and 'best before' dates. That's also why there's so much food waste. I've learnt to bottle and ferment as my new hobby 😊
@regenmediaofficial I don't know if it's a fear of canning/ bottling it's just most people don't know anything about it. Buying a tin of beans in tesco holds no fears.
Chef, Author, and Fermenter Sam Cooper has just released his next book, The Fermentation Kitchen, which you can buy here to support his work: geni.us/TheFermentationKitchen
I have watched hundreds of your episodes and have had many different favorite episodes and then came this one... Wow! This is very possibly the best, the most brotherly, informative, hopeful, extreme nerdy and downright nicest episode from anyone ever. Well done.
Wow really appreciate that!! Thank you so much!
Really enjoying the longer form podcast format of this channel, I love how relaxed & free flowing the conversation is, could listen all day to the conversations you're having on here!
Ahh that is great to hear thank you!
Love that Sam's knowledge just keeps deepening and growing. Best of all, he keeps sharing it with us! It is such an interesting subject and well researched by Sam. Thanks again, both of you, for continuing to educate and inspire us
Glad you enjoy it - thank you so much!
Absolutely loved this podcast. The cosy, relaxed format really brought out Sam's deep knowledge and passion for his subject. Like a long, slow ferment quietly fizzing away to finally produce a marvellous thing of depth and inspiration. Needless to say, I've just ordered his book .
Amazing!! So glad you enjoyed:)
The bit about Rats w/o gut bio needing 30% more food is interesting and follows those that feed fermented foods to animals also use less feed.
I put this on late at night and was lulled to sleep by Sams soothing voice. A lullaby of fermentation 😅 Just for a bit though because you both packed it full of great information and story. I appreciate the passion for seasonal preservation and discovering new flavors through fermenting. I'm just getting started on my journey, I just made the most delicious Kimchi and I'm about to tackle a late season Roma plant thats gone insane with fruit. Unfortunately its cold now and I've got A LOT of green Tomato to deal with. I'm excited to see what comes of fermenting them and cant wait to get Sams book from my wishlist. Thank you both for a lovely episode.
An absolute joy to watch and listen to. I started some cider vinegar, from my homebrew and a rhubarb cheong, while you chatted in the background. They went on the shelf next to fermenting chillies. All basic things I know, but all new to me this year because of the knowledge you share so freely. Thank you. Oh and the book...the book is a triumph Sam! Kimchi is next on my list!
A Worcester man here. I can testify to the amazing pungent aroma that emanates from the factory in the middle of our fine city.
Hahaha thank you for making me laugh out loud!
Love it.... looking at the course, not a bad price!
Ripening my last cherry tomatoes of the season then it's going to be no fresh tomatoes for our household until the new fruit in the backyard comes forward. Working on eating seasonally. I do live in a place where we grow veg all year so that is helpful. I started fermenting food a couple years ago to deal with excess harvest and because I want to eat more fermented things like fermented siracha peppers, sauerkraut and kimchi. Right now I am enjoying fermented green cherry tomatoes. About to crack Sam's new book. People got from then to now without mechanized food processing. We can do that again. Are you familiar with Terrain Theory where, to put it very loosely, bacteria isn't the cause of illness but something that proliferates to rebalance the system. ☺
Loving this new podcast format with Huw. But, such a small table and direct eye contact did make me itch a little 😅
Hahaha😂 I had to listen very carefully as Sam shares such wisdom! But noted, will use bigger tables in the future.
I'm not sure I agree with you about peoples fear of canning. We have had so many years of safe canning now and botulism is so rare that most people don't give it a thought. What has affected peoples fears of food is supermarket 'sell by', 'use by', and 'best before' dates. That's also why there's so much food waste. I've learnt to bottle and ferment as my new hobby 😊
There is definitely a big fear of canning in the UK
@regenmediaofficial I don't know if it's a fear of canning/ bottling it's just most people don't know anything about it.
Buying a tin of beans in tesco holds no fears.
Huw, are you working on an Elvis quiff?
Great chat, thanks.
Uh huh😉
I think one problem with the way we eat food today is by washing everything we eat we don't eat soil anymore.
@the.ferm.london is the kimchi from scraps lady referred to in this episode I think 😊