Fermentation Revival | Sandor Katz
In recent years, there’s been much talk of a fermentation revival going on in kitchens across the globe. From South Carolina to Copenhagen, chefs are creating dedicated spaces in which vinegars, misos, and all types of concoctions can bubble away and transform over time, often yielding unfamiliar and delicious results. But as one of the most referenced figures in the fermentation movement explained at MAD, we should remind ourselves that it’s ancient and essential.
Sandor Katz, the author of 2012’s “The Art of Fermentation,” talks about all the ways we can benefit from the process.
About MAD:
MAD is a non-profit transforming our food system by giving chefs and restaurateurs the skills, community, time, and space to create real and sustainable change.
Пікірлер: 14
what no comments? this guy is a legend! thanks sandor!
@RC-bl2pm
5 жыл бұрын
Yeah he did all this heavy lifting to reintroduce fermentation technology that was significantly being forgotten if not lost to the general public.
Thank you Sandor! Because of you, my health has greatly improved.
I've learned a lot from Sandor and would love to see him in person.. 👍🏻🇫🇴❤️
This is great! I'm in!
yes he's kind to share his knowledge. very important.
This guy is sharing great knowledge - I believe in his cause.
Mahtava puhe! Kiitos!
Superb.
Thanks, great talk. 2 comments: I have experimented / been lazy enough to practice with drinks and leftovers, left out...to see the difference between full on intentional ferments and the natural fermentation that takes place over time. So for example, I will drink tea the following day. I have never had any bad reaction. Do you think that simple method enhances the immunue system? And my second questions is is there any evidence of indigenous communities who eat fermented foods? Thanks!
@bobmonk388
5 жыл бұрын
Every culture has fermented foods of some kind think yogurt ,Keifer, sourdough, and then the more exotic things like fish heads buried for a year then made into a paste many communities buried fish or meat for storage. I personally enjoy high meat my favourite liver left in a jar on the bench in winter in the fridge in the summer until they smell like cheese and veg fermenting and a bit of death in a good way no salt or drying just the wild bacteria and meat aired daily for an hour or so left for months.
@harshilpatel4096
5 жыл бұрын
@@bobmonk388 ^^^ well said. Fermentation imo is just scientifically controlled rotting. I personally like garums, pea-sos, and black vegetables.
@harshilpatel4096
5 жыл бұрын
Also, some Native Americans have a variety of fermented foods in their native diets. Look at the Sean Sherman Indigenous Food Sovereignty projects/books. I am Indian (specifically Gujarati) and we eat multiple fermented foods, like Khaman Dhokla and Mango Pickles.
#dontFearTheFerment