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Sandor Katz Reveals the Secrets to the Art of Fermenting Foods

Monday Mar 18, 2013 | BY |
| Comments (13)

Sauerkraut

We’re closing out the deal on our book “Cultured! Make Healthy Fermented Foods at Home” with an awesome interview with one of more familiar faces in cultured food — Sandor Katz.

Sandor is the author of “Wild Fermentation” and “The Art of Fermentation,” both awesome books for the health and culinary enthusiast. (His site is here.)

In this interview, Sandor and I cover a ton of things about fermented foods, including…

  • How fermented foods work to heal your body.
  • How to avoid the most common fermenting mistakes.
  • How to make sure your ferments are safe to eat.
  • How to make your fermented drinks fizzy — not flat, like mine usually turn out.
  • This interview was awesome, so I hope you take the time to download it and listen in. You’ll learn a ton…

    Listen to Sandor Katz Here…

    sandor katz

    Click the play button to start the call:

    Download

    Special Savings on This Great Book…

    We were (and still are) so excited about fermented foods, we wrote a book about them. In the book we gathered over 70 cultured food recipes from expert chefs around the world.

    The book is one of our favorites and is a bestseller because we’re not the only one’s who seem to like it!
    If you want to read more about this book and if you want to get it, we have a special deal that we’re running until March 19th.

    If you use the coupon code CULTURE13 you will save $7.50 off the ebook or printed book. Just type on the code when you check out and you’ll save 25%.

    Click here to read more about the book and get it today

    We love this book and pretty much guarantee you’ll find some amazing recipes in it that you’ll use for years.

    Your question of the day: What was the last thing you fermented?

    Live Awesome!
    Kev

    Kevin Gianni

    Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

    Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog RenegadeHealth.com — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.

    13 COMMENTS ON THIS POST

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    1. Tuliza says:

      I love this man! I have his book “Wild Fermintation” and I have made so many wonderful foods. <3

    2. I am a HUGE fan of Sandor Kraut- he is my number one source for fermented awesomeness.

    3. Linda says:

      Miso and Kombucha. Sandor’s book is a must have!

    4. Karin says:

      Red Cabbage (Sauerkraut)…it’s delicious mixed in with small red potatoes cooked and lightly mashed so they’re still chunky, a pinch of Celtic sea salt, diced raw onion and a dab of Vegenaise, Ann Marie’s homemade mayonaise or mayo of your choice. I don’t like sauerkraut, but I love this fermented cabbage! I made the sauerkraut recipe from the recipe book that comes with The Perfect Pickler.

    5. Jayson says:

      Great interview Kevin ! Sandor gave me great insight and I now feel much more comfortable with fermentation.

    6. Katie says:

      Hi Kevin and Annmarie, I am wondering if you could address alkalized ionized water filters. I was going to purchase one but then I read on the web that it is all a scam ie. that no machine can separate WATER into acid and alkaline. Apparently, what actually hppened is that the ions suspended in the water is what is separated, and some of these ions, although alkaline, are actually contaminates and can cause disease. Many thanks, Katie

    7. Karin says:

      I once heard Brian Clement (head of Hippocrates Institute) say that he tested kombucha and it had a lot of bad bacteria and sugar in it. He did not recommend it.

    8. Judy Brown says:

      I really enjoyed this informative interview. Thanks to Kevin and Sandor! Happy fermenting!

    9. VJ says:

      Donna Gates agrees that Kombucha is not good, especially if there are candida issues, and there usually are. What about water Kefir. Is that OK. Its a lot easier to use than milk Kefir.

    10. Linda P says:

      Fermented foods are so good for us. I ferment goats milk with kefir grains daily and put the kefir into my smoothies.

    11. fred says:

      Red cabbage was my last fermentation, and is really tart and good. I like using cucumbers and zucchini, too. I let it ferment longer when in doubt because the best temperature range I can find still varies somewhat. I use just organic veggies, pure water, and sea salt so far, and may try adding flavorings sometime. It would be easy enough to put together your own fermenting system, but I use a very affordably priced pickling kit I found on the internet (the Perfect Pickler) which has worked very well for me. Lacto fermentation is so easy, cheap, and beneficial.

      Again, thanks to you two for promoting this good stuff.

    12. LynnCS says:

      I don’t think I have ever done any fermenting, although I bought your book and love the idea. I remember making pickles with my mom when I was young. I loved the bread and butter pickles. Probably because they were spicy and sweet. She loved the dill.

      I have a problem with sour and salty foods. Too much most of the time with fermented foods for me. I have a lot to learn.

      When I was macrobiotic, they always ended the meal with something fermented/pickled, as I remember it. They had some good ones. I especially liked the pickled daikon. It had been pickled in miso, I think. Someone more versed in macrobiotics can correct me, but that one was awesome. I need the recipe for that one. Yum!

      My kitchen is torn up, but when I get back into it, I am going to experiment a bit with it all.

      Thanks for the reminder and the video and articles you write about it. Lynn

    13. LynnCS says:

      Oooops! Listening to the call now. I see that he also comes from a macrobiotic experience and mentions the good taste and feeling of those foods. Yay!

      I wonder if his books have the pickles I am interested in. Sounds like he might. I am a big fan of miso and use it all the time in soups and dressings, etc. I’m not in the market for the books right now, but will look into them for the future.

      Thanks again for a great call.

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