From the album Supporting Caste.http://www.myspace.com/propagandhihttp://www.interpunk.com/item.cfm?Item=164048& Sandor Ellix Katz is a fermentation revivalist. Calcalist (Israeli Business newspaper), מלפפונים מסוממים בבקבוק, December 21, 2012, Punk Domestics, Best Books of 2012, December 2012, Culture Magazine, 12 Best Cookbooks of 2012, December 2012, Jewish Farm School (video), “The Art of Fermentation with Sandor Katz,” December 2012, Lecture at Prescott College (AZ), October 24, 2012, Progressive Radio Network, iEat Green, “Wild Fermentation,” October 11, 2012, Food & Wine, “How I Learned to Love Mold,” October, 2012. Addressing what is possibly the most common question from beginner fermenters, Sandor gives practical advice about the length of your ferment. Transform Health YouTube Channel, “Sandor Katz Interview: All About Good Bacteria, Gut Flora, Fermented Foods, Microbiome,” November 13, 2019. Sandor will demonstrate the process for these start to finish, and also show and discuss other similar methods for fermenting beans and grains. He is the author of Fermentation revivalist Sandor Ellix Katz teaches us how to make sauerkraut and shares some ideas about fermentation. You may know that I make and sell fermented Troubleshooting Fermented Vegetables Fermentation authors and educators Kirsten and Christopher Shockey's photo Q & A The Guardian (UK), “Kraut rocks: ‘Preserved cabbage is the perfect hybrid of life hack and craft’,” November 9, 2019 - YouTube The following is an excerpt from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Katz. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, Other Non-Fermentation-Specific Food Links, “Drink healthy: ferments to kick off the new year,”, “The food books of 2020 to buy: From Scoff to How to Feed a Dictator,”, The 23 Best Cookbooks (and Cocktail Books) of 2020, “Preserving Food, Cheating Death: Why the pandemic keeps us putting up,”, “Dan Barber and Sandor Katz discuss Fermentation as Metaphor,”, “Wild Wonderful Fermentation with Sandor Katz,”, “‘Fermentation Revivalist’ Sandor Katz on the enduring transformative power of microbes,”, “The 11 Best New Food Books to Add to Your Collection,”, “Our 20 Favorite Cookbooks to Gift This Year,”, “Sandor Katz – Fermentation as Metaphor,”, “Fermentation as Metaphor with Sandor Katz & Doreet”, “Drawing connections between the microbial community and human culture,”, “Sandor Katz on Interspecies Collaboration and Reclaiming Food Through Fermentation,”, “Fermentation as Metaphor: Sandor Katz’s new treatise on what is means to transform food via fermentation,”, “In a pickle: the guru of food fermentation strikes again,”, “Bubbles, bacteria and me: Sandor Katz on why fermentation isn’t a fad,”, “Sandor Katz in Conversation with David Zilber,”, “10 of the best science books coming out this month – October 2020,”, “An apple a day … keeps NY’s orchards in business,”, “The Radical Power of Your Sourdough Starter,”, “‘Every page makes you hungry’: 20 chefs pick their favourite starter cookbooks,”, “Musings of two fermentation fetishists,”, “Sandor Katz on Fermentation as Metaphor,”, “The art of fermentation: another way to preserve the harvest,”, “[Read] The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes,”, “Successful food company is ‘fermented’ in Cork,”, “Your “Expired” Milk Still Has So Much More to Give,”, “The Cookbook that Challenges Culinary Clones,”, “Breaking the Mold: A Conversation w/ Fermentation Fanatics Sandor Katz, Rich Shih, & Jeremy Umansky,”, “Turn fresh produce into lacto-fermented pickles,”, “The Art of Fermentation with Sandor Katz,”, “Easy Ways to Grow, Preserve, and Share Your Own Food,”, “Fermenting Vegetables with Sandor Katz,”, “How to make your own chilli sauce – recipe,”, “Broiled trout with pickle butter and other recipes from Seth Rogen’s new movie,”, “What Is the Difference Between Pickling and Fermenting?,”, “Life After Sourdough: What Are We Going to Do Now?”, “Weekend Project: How to Make Your Own Kombucha,”, “Everything You Need to Start Fermenting at Home,”, “Fermenting Feminism as Methodology and Metaphor: Approaching Transnational Feminist Practices through Microbial Transformation,”, “I Live Alone, So I’ve Been Preserving — As in Pickling — Everything,”, “Baked enough banana bread? Introducción a la Fermentación con SANDOR KATZ ... - YouTube YouTube.com, Fermenting Vegetables with Sandor Katz, February 2, 2009 Cultural Anthropology, “Post-Pasteurian Cultures: The Microbiopolitics of Raw-Milk Cheese in … Sandor Ellix Katz, a fermentation revivalist Michael Pollan calls the “Johnny Appleseed of Fermentation,”is the author of the classics in the field: Wild Fermentationand The Art of Fermentation, and has taught hundreds of fermentation workshops around the world that have helped catalyze a broad revival of the fermentation arts. "Wild Fermentation" by Sandor Ellix Katz gives the reader an in-depth look at live-culture cuisine. Another radio interview: Reality Sandwich Radio on KPOO (San Francisco, CA), March 29, 2007, listen by clicking here. Bienvenido Ingresa a tu cuenta para ver tus compras, favoritos, etc. Boston Globe, “Locavores turn to fermenting to preserve their veggies,” August 7, 2012, AlterNet, “Embracing the Deliciousness of Fermented Foods Means Calling Truce in Our War on Bacteria,” August, 2012, Heritage Radio Network, “Let’s Eat In,” July 30, 2012, Weston A. 1/16/2021 - 1/23/2021 NOFA-NY Winter Conference - https://gumroad.com/katita➡️Página de FB - https://www.facebook.com/yosoypachamamista/➡️Cuenta de Instagram - https://www.instagram.com/yo_soy_fermentista/➡️Blog - https://yosoypachamamista.com/Grabé este video en la cocina de Sandor Katz en Tennessee en abril del 2018. Thus, “clean the garden kimchi” was born. El Tiempo (Colombia), “Sandor Ellix Katz, el cazador de los fermentos,” January 3, 2018, Handelsblatt Global, “How Germans are taking back sauerkraut,” December 30, 2017, DanaCed.com (Mexican Food Blog), “El Arte de Fermentar con Sandor Ellix Katz en Villa de Patos,” December 20, 2017, The Economist, “Fermentation makes a comeback,” December 19, 2017, Ensalada Verde Radio (Argentina-en Espańol), “Una vida sana en base a alimentos fermentados,” December 18, 2017, TEDxSaoPaulo, “Wild Fermentation and the Power of Bacteria,” December 14, 2017, Parque Explora (Colombia), “Experimentar y probar: el arte de la fermentación,” December 9, 2017, Irish Times, “Foods that make the flu bugs sneeze: ginger, garlic, broth,” November 14, 2017, BBC Food Programme, “The Art of Fermentation – A Masterclass,” November 5, 2017, Financial Times (UK), “Fermented food may be good for your gut, but does it taste good?,” November 3, 2017, Martha’s Vineyard Times (MA), “Kimchi and Kombucha 101,” November 1, 2017, The Carrot Revolution (blog), “What I’m Reading: Wild Fermentation,” October 26, 2017, Liz’s Healthy Table, “Episode 13: Fermented Foods with Sandor Ellix Katz,” October 18, 2017, In Daily (Australia), “Well-travelled chef brings traditional techniques to ferment festival,” October 18, 2017, Harvard University Science & Cooking Public Lecture Series, “Sandor Katz: The Art of Fermentation,” October 11, 2017, Top Gardening Videos, “Fermented Foods Made Easy with Fermentation Expert Sandor Katz,” October 4, 2017, Austin 360, “The funkiest food festival in Austin returns Oct. 22,” October 2, 2017, Wall Street Journal, “Blessed Are the Cheesemakers,” September 29, 2017, Taos (NM) News, “Sandor Katz’s ‘People’s Republic of Fermentation,'” September 20, 2017, Ambrosia 客道 : The Magazine of The International Culinary Institute, “The fermentation game 細說發酵,” September 2017, Delicious Revolution (podcast), “Sandor Katz on the relevance of food traditions, and migrating from the city to the country,” August 29, 2017, Food52, “The Secret Queer History of Kombucha,” August 23, 2017, Epicurious, “The 78 Best Cookbooks for Mastering Home Cooking (American Edition),” August 17, 2017, San Francisco Chronicle, “Three Oakland artisans stake their claim in the East Bay,” August 10, 2017, Straits Times (Singapore), “Can kimchi and tempeh give you more fizz?,” August 8, 2017, Low Carb Magazine, “Featured Interview: Sandor Katz,” August 2017, The Guardian (UK), “Do kimchi and other fermented foods give you more fizz?” July 26, 2017, Deep Roots Radio (podcast), “Sandor Katz – the ease, great taste and nutritional boost of home-fermented foods,” July 22, 2017, BBC Food Programme, “Sandor Katz and the Art of Fermentation,” July 16, 2017, The Hindu, “Your jar of goodness,” June 24, 2017, Albuquerque Journal, “Festival explores making of beer, wine, kombucha, other products,” June 23, 2017, Santa Fe New Mexican, “Festival on all things fermented growing at a feverish pace in Albuquerque,” June 20, 2017, Post and Courier (SC), “A Mount Pleasant gut doctor, embracing fermentation and social media, wants to change the way we eat,” June 18, 2017, Epicurious, “The 100 Greatest Home Cooks of All Time,” June 12, 2017, Tasting Table, “Breaking the Mold,” June 9, 2017, Repubblica (Italy), “Tutti i benefici (e i segreti) della fermentazione: ecco come farla a casa,” June 7, 2017, Belfast Telegraph, “Belfast in a ferment over ‘King of Kraut,'” June 6, 2017, Granaries of Memory (Slow Food video interview), “Sandor Katz: Food and beverage fermentation,” May 25, 2017, Irish Examiner, “Ballymaloe Litfest: The little fest that could,” May 13, 2017, Food52.com, “What Sandor Katz Wants You to Understand About Fermentation,” April 19, 2017, Tennessee Craft Beer Magazine, “A Wild Session with Sandor Katz,” April 18, 2017, Canyon News, “Fermentation Is Nothing To Fear,” April 13, 2017, The Quotidian Cook, “Special on Fermentation,” April 7, 2017, Jewish Journal, “What sourdough taught me about Passover,” April 6, 2017, New York Times, “The Hippies Have Won (the Plate, at Least),” April 4, 2017, Cooking Light Magazine, “The 30 Faces of the New Healthy,” March 8, 2017, Fermenters Club, “Book Review: The Art of Fermentation,” February 24, 2017, Bon Appetit Foodcast, “Sandor Katz,” February 22, 2017, Food Lover’s Guide to Portland, “Sandor Ellix Katz Powell’s Books Event,” February 15, 2017, Jewish Food Hero, “Interview with Fermentation Expert Sandor Katz,” February 15, 2017, KATU (Portland, OR) AM Northwest, “Wild Fermentation,” February 13, 2017, KBOO (Portland, OR) Healthwatch, “Sandor Ellix Katz and Wild Fermentation an Interview,” February 13, 2017, Irish Times, “Fans of fermentation continue to spread the good word,” February 8, 2017, The Big Chew Podcast, “TBC 010: Sandor Ellix Katz—Living with Bacteria, Tastefully,” February 8, 2017, AL.com, “Sandor Katz brings fermentation workshop to The Gardens,” February 8, 2017, haccola.jp, “[How to Make Sauerkraut] Hacco Culture Pioneer Sandor E. Katz visits Tokyo!” February 5, 2017, Adafruit.com, “Biohacking: Interview with Fermentation God Sandor Katz,” February 5, 2017, Portland Monthly, “Get Funky with Fermentation Folk Hero Sandor Ellix Katz,” February 2, 2017, Forbes, “Kombucha 101: Demystifying The Past, Present And Future Of The Fermented Tea Drink,” February 1, 2017, Practical Nontoxic Living Podcast, “Probiotics, Fermentation and Gut Health with Sandor Katz,” February 1, 2017, Experience Life, “Culture Club,” January-February 2017, Talking Chefs, “Sandor Ellix Katz – Fermentation as Technique,” January 17, 2017, South China Morning Post Magazine, “Fermentation expert Sandor Katz on why we shouldn’t fear bacteria,” December 29, 2016, Hong Kong Tattler, “Demystifying the Art of Fermentation with Sandor Katz,” December 29, 2016, Gravy (Podcast of the Southern Foodways Alliance), “A Tale of Two Tennessee Krauts,” December 15, 2016, USA Today, “Fermented-food lovers seek flavor and health,” December 11, 2016, The Ultimate Health Podcast, “130: Sandor Katz – Wild Fermentation • Probiotic Supplements vs. Fermented Foods • Ferment At Home,”November 30, 2016, Microbiotica, “BCULINARYLAB SYMPOSIUM: FERMENTATION,”November 23, 2016, Edible Manhattan, “Sandor Katz’s Tips for Starting a Fermentation Habit,”November 22, 2016, Food to Meet You, “Sandor Ellix Katz, the man who fermented everything,”November 22, 2016, Paste, “Wild Culture: Fermenting Change,” November 21, 2016, Shelburne Farms Blog, “We Are the Starter Cultures of Social Change,” November 15, 2016, Wired, “These Cookbooks Add a Dash of Science to Your Holiday Meals,”November 13, 2016, The Learned Pig (blog), “The Art of Fermentation,” November 11, 2016, Conde Nast Traveler, “Exploring Asheville Beyond its Famous Food Scene,” November 11, 2016, New York Times Style Magazine, “Fermentation, a Love Story,” November 10, 2016, Forward Beat (Nashville, TN), “Get Cultured: A Look Inside Tennessee’s Fermentation Revolution,” November 9, 2016, National Public Radio’s “The Salt”,“Discovering The Science Secrets Of Sourdough (You Can Help),” October 28, 2016, Fuhmentaboudit (Heritage Radio Network), “Wild for Wild Fermentation with the King of Kraut, Sandor Katz,” October 24, 2016, Eat Your Words (Heritage Radio Network), “Wild Fermentation with Sandor Katz,” October 23, 2016, The Patrick Timpone Show, “Sandor Katz and fermentation miracles,”October 13, 2016, Just Food, “Fermentation and Food Justice: Q&A with Sandor Katz,”October 12, 2016, Reedsburg (WI) Times-Press, “Katz visits Reedsburg’s Fermentation Fest,” October 5, 2016, Wisconsin Public Radio, “Fermentation Zests Up Flavor And Health, Food Writer Says,” September 29, 2016, Wisconsin Public Radio, “Why And How To Ferment Just About Anything,”September 29, 2016, National Observer (Canada), “Chef Sam Robertson has fun with fermented foods,” September 28, 2016, Glass Half Full (podcast), “AIDS, activism, gut health, micro-organisms & role models: A conversation with Sandor Katz,” September 28, 2016, Mountain Express (NC), “At Organic Growers School, Sandor Katz shares his passion,”  September 27, 2016, Field and Feast, “A Celebration of Fermentation,” September 24th, 2016, Food Politics, “Weekend reading: Sandor Katz’s Wild Fermentation,” September 9, 2016, Boston Globe, “The newest food trend: fermentation,” August 23, 2016, The Gannet (UK), “Adventures In Fermentation,” August 11, 2016, Asheville (NC) Citizen-Times, “Sandor Katz returns for Asheville workshop,” August 11, 2016, Washington Post, “Afraid of fermentation? (1 of 9) Sandor Katz - What is Fermentation Anyway? Copyright ©2021 by Foundation for Fermentation Fervor. This Caribbean-style soft drink uses a “ginger bug” to start the fermentation. They’re picturing kimchi or gorgonzola cheese – what they consider to be the extremes of fermentation. W hen people meet Sandor Katz and learn that he writes about and lectures on fermentation, they often give him “the face”. Get answers on the most commonly asked questions about lacto-fermentation (fermenting vegetables with salt and water) by industry expert, Sandor Katz. Jefferson Public Radio (OR), “Inside The Mind Of A Fermentation Master,” March 1, 2016. Read a 2007 Chicago Reader blog about Sandor’s workshops here . You can read a 2007 profile/interview on Truthout.org, “Food: Alive, Wild and Free: An Interview With Sandor Ellix Katz,” by visiting http://www.truthout.org/docs_2006/082307M.shtml#. Sandor Katz, Fermentation Guru, talks about the role of bacteria and fermentation in relation to our health. He calls himself a fermentation revivalist. Listen to the Sandor Katz interview below. Listen to a talk Sandor gave in Oakland, CA in December 2007 broadcast on KPFA by visiting http://www.kpfa.org/archive/id/25456. “The Art of Fermentation: Sandor Katz Interview, “Pickling paradise: the joys of fermenting food at home,”, “The OFM 50: our favourite foods, recipes, restaurants and more”, “Wild Fermenter Sandor Katz Coming to Europe,”, “Sweet Basil and the Bee: Fermentation finds an advocate in Chico,”, “Fermenting Veggies at Home: Follow Food Safety ABCs,”, “The Probiotics Proselytiser: Sandor Katz,”, “Sandor Katz in Hobart: Workshop photos,”, “Sandor Katz is the Champion of the Fermentation Revival,”, “Home-pickling bacteria sees resurgence,”, “Fermentation: a kick in the gut that’s good for you,”, “Sandor Katz on the Fermentation Revival”, “A Culture of Bacteria – Fermenting with Sandor Katz,”, “Sandor Katz: Q&A with Fermentation Fetishist,”, “Food Failures: How to Spoil Your Food (and Eat It, Too),”, “Sandor Katz: The future, readers, is fermented,”, “Aoife Cox has been whistling up the kefir, the kombucha and the kimchi, all thanks to the inspirational Sandor Katz,”, “Fermenting Foods—One of the Easiest and Most Creative Aspects of Making Food from Scratch,”, “Bacteria’s Bad Rap: 6 Reasons Fermented Foods Are Good For You,”, “From kimchi to sauerkraut: Fermented foods are having a moment,”, “Community Fermentation with Sandor Katz,”, “An Evening with Sandor Katz: Fermentation, Beer and Q & A,”, “Sandor Katz, Fermentation Expert, to Address Sustainable Ag Conference,”, “Why You Should Make Friends With Bacteria…Especially In Your Food,”, “What is fermenting at the center of the next big local food movement? Extreme Health Radio, “How To Boost Immunity, Longevity & Health By Eating Fermented Foods,” January 4, 2013. Here’s the recipe to start with,” July 6, 2016, National Public Radio’s “The Salt”, “Fermentation Fervor: Here’s How Chefs Boost Flavor And Health,” June 24, 2016, Heartland Festival (Denmark), “SANDOR KATZ & CAMILLA PLUM – ON SOMETHING ROTTEN (Live at Heartland Festival 2016),” June 20, 2016, Veggie Gardening Tips, “Sandor Katz’s Fermentation Residency Program,” June 14, 2016, Matha’s Vineyard Times (MA), “Fermented food revival hits the Vineyard,” June 8, 2016, Jewish Journal (Los Angeles), “Politics and pastrami,” May 25, 2016, Asheville (NC) Citizen-Times, “King of kraut: Sandor Katz comes to Asheville,” May 18, 2016, Los Angeles Magazine, “All the Food Events in May That You Won’t Want to Miss,” May 2, 2016, Food Tank, “Wild Fermentation: An Interview with Sandor Katz,” April 28, 2016, Los Angeles Magazine, “Sandor Katz, the King of Fermentation, Is Leading a Kraut Mob at Grand Central Market,” April 22, 2016, Time Out Los Angeles, “Grand Central Market is hosting a Pickle Party this May,” April 21, 2016, Asheville Citizen-Times (NC), “Catching the kimchi craze,” April 5, 2016, BBC Food Programme, “Ferment,” March 13, 2016. Katz, on a video … He calls himself a fermentation revivalist. Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. No sooner were they walking off the plane when the group was whisked into Mrs. Ding's house for lunch and an impromptu apprenticeship in a homestyle chili paste called là jiāo jiàng and pào cài , the local pickled vegetables. This recipe from fermentation guru Sandor Katz is a guideline—not something set in stone. (c) Catherine Opie 2015 My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. ÚNETE A MI NUEVO GRUPO DE FACEBOOK https://www.facebook.com/groups/577472485958858/¿QUÉ ES LA FERMENTACIÓN Y POR QUÉ HACERLO?https://yosoypachamamista.com/la-fermentacion-que-es-y-por-que-hacerlo/¿QUÉ ES LA LACTO-FERMENTACIÓN?https://yosoypachamamista.com/que-es-la-lacto-fermentacion/CÓMO HACER CHUCRUT DORADO CON CÚRCUMA Y JENGIBREhttps://www.youtube.com/watch?v=J4Yec-VpthE¡No te vayas muy lejos!BLOG https://yosoypachamamista.comFACEBOOKhttps://www.facebook.com/yosoypachamamistaINSTAGRAMhttps://www.instagram.com/yo_soy_fermentista/PINTERESThttps://www.pinterest.com/yosoypachamamista/pins/ As Sandor Katz puts it in The Art of Fermentation, “We are living in a microbial world, and these processes all developed under decidedly non-sterile conditions” (p. 43). Sandor Katz author of Wild Fermentation and The Art of Fermentation joined us to discuss all the benefits of eating live, enzyme rich and bacteria rich fermented foods like kefir, sauerkraut, miso, tempeh, meads. Sandor Ellix Katz, the creator of this site, has earned the nickname “Sandorkraut” for his love of sauerkraut. Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. The People’s Pharmacy, “Fermented Foods for Flavor and Health,” September 15, 2012. 21 talking about this. Nash, a student in Sandor’s June-July 2014 residency program), October 31, 2014, Southern Foodways Alliance, “2014 Craig Claiborne Lifetime Achievement Award: Sandor Katz,” October 27, 2014, The Grow Young Project, “Sandorkraut on Wild Fermentation,” October 19, 2014, Toxic Free Talk Radio, “Make Your Own Fermented Foods for Nature’s Probiotics,” October 16, 2014, News and Observer (Raleigh, NC), “Fermentation takes off in Triangle home kitchens,” October 14, 2014, The Salt (NPR blog), “Smen Is Morocco’s Funky Fermented Butter That Lasts For Years,” October 9, 2014, The Independent (UK), “Pickle treat: Fermenting food is in fashion,” October 2, 2014, Isthmus (Madison, WI), “Reedsburg’s Fermentation Fest branches out in its fourth season,” September 30, 2014, Fearless Eating, “Why I Was Thrilled to Lose the Pickle Competition at the Boston Fermentation Festival,” September 29, 2014, Chico (CA) News and Review, “It’s Alive!,” September 25, 2014, Modern Farmer, “Fermentation Farm: The oldest form of food preparation makes a return,” September 24, 2014, Boston Globe, “A passion fuels a fermentation trend,” September 23, 2014, Tablet, “Pickling Pioneer Preaches Gospel of Fermentation: When it comes to brines, Sandor Katz bubbles with enthusiasm,” September 19, 2014, America’s Test Kitchen Radio, “Home Fermentation 101: Easy, Safe and Fun,” September 6, 2014, Assis Toi (Nova Scotia), “Fermenting Fun,” September 4, 2014, Lynchburg (VA) News and Advance, “Fermenting has become hip,” September 3, 2014, Feast (AUS), “Sandor Katz Q&A,” September 1, 2014, Kate Magic (podcast), “Sandor Katz: Godfather of the Current Fermentation Movement,” August 2014, Financial Times (UK), “Summer drinks: drinking vinegars,” August 8, 2014, Seven Days (Vermont), “Sandor Katz Demonstrates Fermenting Foods,” July 30, 2014, Resilience, “The Art of Fermentation,” July 24, 2014, Central Vermont Television, “Authors at the Aldrich Sandor Katz,” (Video of talk at Barre VT public library), July 16, 2014, WCAX-TV (VT), “What is Fermenting All About?,” July 15, 2014, The Telegraph (UK), “The Kitchen Thinker: in favour of fermentation,” July 4, 2014, Rice and Bread Magazine, “Sandor Katz: Bacteria are not ‘the enemies,’” June 22, 2014, Edible Charlotte,“Food Bites with Sandor Katz,” June 13, 2014, Eide Magazine, “The Fermentation Frontier,”  (Pages 29-35) Summer 2014, Cross Fit Journal, “Gut Check,” June 2014, Schumacher College Earth Talk: “The Art of Fermentation – Sandor Katz,” May 28, 2014, River Cottage Food Fair (UK), Video of Sandor’s Presentation (55 minutes), May 25, 2014, Time Out London, “Kimchi’s kool for Katz: Sandor Katz to hold public lectures and workshops,” May 22, 2014, The Guardian (UK), “Could home fermenting catch on?,” May 21, 2014. A native of New York City, a graduate of Brown University, and a retired policy wonk, in 1993, Sandor Katz moved from New York City to Cannon County, Tennessee, where he is part of a vibrant extended community of queer folks (and many other friends and allies). Today I love it. Sandor Katz’s website: www.WildFermentation.com The Art of Fermentation by Sandor Katz Sauerkraut Sauerkraut means “sour cabbage” in German. Sandor Katz, godfather of fermenting, is in Auckland this weekend. You can read a 2007 profile/interview on Grist.org by visiting http://www.grist.org/news/maindish/2007/05/17/katz/. (c) Catherine Opie 2015 My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. Heritage Radio Network – The Farm Report. Masontops hosted Sandor Katz, the world's leading fermentation revivalist, to give an exclusive workshop on the benefits of lacto-fermentation. I say, ‘Oh, poor you! Chronogram, “The Fermentalist,” September, 2012. Sauerkraut,” September 19, 2013, Portland (Maine) Press Herald, “Natural Foodie: Fermentation Expertise Bubbling Up at Common Ground Fair,” September 18, 2013, The Brewing Network (podcast), “The Session 08-06-13 Sandor Katz,” August 6, 2013, Nonprofit Radio, “153: Fermentation Fascination,”August 3, 2013, National Public Radio, “The Splendid Table,” July 27, 2013, University of Vermont Food Systems Summit, June 27, 2013, The Australian, “Fermenting cultural experiments,” June 22, 2013, Lyric FM Culturefile (Ireland), “Fermentation guru Sandor Katz,” June 7, 2013 (Scroll down to listen to interview), Marion Institute TV, “Our Ancestors the Bacteria,” May 22, 2013, Blog Talk Radio, “A Fermented Affair,” May 21, 2013, Saveur, “Preserving Plenty: The Beauty of Fermented Foods,” May 16, 2013, Irish Examiner, “Sandor Katz Sauerkraut,” April 28, 2013, American Museum of Natural History, “Adventures in the Global Kitchen: The Art of Fermentation,” April 24, 2013, American Food Roots, “Sandor Katz wants you to get back to fermenting,” April 8, 2013, NPR Weekend Edition, “Why You Shouldn’t Wrinkle Your Nose At Fermentation,” April 7, 2013, Delicious Obsessions, “The Importance of Fermentation: An Interview with Sandor Katz,” April 1, 2013, Chicago Tribune, “Fermentation bubbles back into the mainstream,” March 13, 2013, Blog Disidente, “Sandor Katz, maestro fermentador,” March 8, 2013 (Español), Wisconsin Public Radio, The Veronica Rueckert Show, March 8, 2013 (Show 130308E), Blus Sky Symposia, Sandor Katz Symposium, January 22, 2013, Permaculture (UK), Book Review, January, 2013. My Buby (grandmother) made fermented beets, a version of Borscht, which she served at every family meal and I hated it. Entrá y conocé nuestras increíbles ofertas y promociones. Sandor Katz, o fermentador implacável,” June 8, 2019, Visão (Portugal), “Porque vale a pena (e como) fermentar os alimentos, segundo o “Papa da fermentação,”” June 7, 2019, Publico (Portugal), “Fermentar alimentos “é um acto de resistência,”” June 3, 2019, Dit is Dennis Gaens, “Dit is fermentatie,”  May 27, 2019; Podcast mostly in Dutch, Tablet Magazine, “Making Perfect Pickles,” May 14, 2019, Richard’s Famous Food Podcast, “#7: Up On Ferment Mountain,” May 2019, Topic Magazine, “How I Met Your Mothers: Five sourdough superfans and their starters,” May 2019, Occulture (podcast), “A Live & Active Culture,” April 15, 2019, Ox Tales (podcast of the Oxford Symposium on Food and Cookery), “Fermentation as a Co-Evolutionary Force,” April 10, 2019, Wired, “Want to Start Fermenting Your Food? Download for offline reading, highlight, bookmark or take notes while you read The Art of Fermentation: New York Times Bestseller. Read Sandor’s 2007 interview with Mark’s Daily Apply by clicking here . Here’s the recipe to start with,”, “Fermentation Fervor: Here’s How Chefs Boost Flavor And Health,”, “SANDOR KATZ & CAMILLA PLUM – ON SOMETHING ROTTEN (Live at Heartland Festival 2016),”, “Sandor Katz’s Fermentation Residency Program,”, “Fermented food revival hits the Vineyard,”, “King of kraut: Sandor Katz comes to Asheville,”, “All the Food Events in May That You Won’t Want to Miss,”, “Wild Fermentation: An Interview with Sandor Katz,”, “Sandor Katz, the King of Fermentation, Is Leading a Kraut Mob at Grand Central Market,”, “Grand Central Market is hosting a Pickle Party this May,”, “Inside The Mind Of A Fermentation Master,”, “Fermentation 101 (Part 1): An Interview with Sandor Katz,”, “At scenic Sterling College, get your hands dirty,”, “13 People to Know in the Food World Right Now,”, “Dirty Work: The Magic of Microbes with Sandor Katz,”, “Bringing Back the Lost Art (and Science) of Fermented Foods,”, “Wild Culture: 10 Fermentation Projects for the New Year,”, “The Wonderful World of Making Kraut-Chi,”, “Fermentation basics: How to make your own sauerkraut, for health and for fun,”, “Episode 1549: The Art of Wild Fermentation with Sandor Katz,”, “Sandor Katz – Sandorkraut – Wild Fermentation Interview,”, “Housemade Vinegar Stirs Up Old Lessons,”, “An easy introduction to modern fermenting,”, “Sauerkraut specialist shares fermentation wisdom,”, “Cultured Colorado celebrates fermented foods,”, “Knives And Cabbage Fly At Giant ‘Kraut Mob’ In Boston,”, “The good in letting food go ‘bad’: Author Sandor Katz talks bacteria, fermentation and health,”, “Sauerkraut: The gateway to home ferments,”, “How fermentation became the new word for food pseuds,”, “Bringing Back The Ancient Art of Fermentation For Health And Activism,”, “Fermentation enthusiast & pickling guru Sandor Katz,”, “Fermentation, the natural probiotics in your kitchen,”, “Author, fermentation expert Sandor Katz speaking in Fairbanks,”, “‘Fermentation revivalist’ Sandor Katz offers Alaska workshops,”, “Brew Tang Clan: Can Rap Music Really Brew Better Beer?,”, “The Wild World of Fermentation with Sandor Katz,”, “The anti-aging superfoods you can make in a jar,”, “Fantasy Camp at the Foundation for Fermentation Fervor,”, “Fermentation for Dummies: Sandor Katz on how to get started with fermenting at home,”, “A Conversation with Sandor Katz, the Fermentation King,”, “Homemade Sauerkraut is the Best Fermented Gift,”, “Kimchi: Spicy Science for the Undergraduate Microbiology Laboratory,”, “In Love With Fermentation: An Interview with Sandor Katz,”, “Gardiner Library hosts a presentation by Sandor Katz, author of, “Austin Fermentation Festival Brings Out Food Nerds—and Guru Sandor Katz,”, “Back to Life: Sandor Katz and fermentation’s new culture,”, “2014 Craig Claiborne Lifetime Achievement Award: Sandor Katz,”, “Make Your Own Fermented Foods for Nature’s Probiotics,”, “Fermentation takes off in Triangle home kitchens,”, “Smen Is Morocco’s Funky Fermented Butter That Lasts For Years,”, “Pickle treat: Fermenting food is in fashion,”, “Reedsburg’s Fermentation Fest branches out in its fourth season,”, “Why I Was Thrilled to Lose the Pickle Competition at the Boston Fermentation Festival,”, “Fermentation Farm: The oldest form of food preparation makes a return,”, “Pickling Pioneer Preaches Gospel of Fermentation: When it comes to brines, Sandor Katz bubbles with enthusiasm,”, “Home Fermentation 101: Easy, Safe and Fun,”, “Sandor Katz: Godfather of the Current Fermentation Movement,”, “Sandor Katz Demonstrates Fermenting Foods,”, “The Kitchen Thinker: in favour of fermentation,”, “Sandor Katz: Bacteria are not ‘the enemies,’”, “Kimchi’s kool for Katz: Sandor Katz to hold public lectures and workshops,”, “The art of fermentation: An interview with Sandor Katz,”. ( 1 of 9 ) Sandor Katz sauerkraut sauerkraut means “ sour Cabbage in! Kefir, the ancient cultured milk drink, Sandor gives practical advice about the length of ferment... Garden kimchi ” was born demonstrate the process for these start to finish, and perhaps scholar..., a month earlier than expected demonstration of sauerkraut to finish, and a! In ) Tribune, “ Getting shredded in the Dublin Review of Books: ) Catherine Opie my. Health by Eating Fermented Foods, ” May 14, 2014 podcast ), “ Inside the Mind of Fermentation. Jars before cold storage question from beginner fermenters, Sandor Katz is Answering Fermentation... Is possibly the most common question from beginner fermenters, Sandor gives practical advice about the length of your.! On “ Healthy Planet ” on WAIF ( Cincinnati, OH ) clicking. Questions, ” January 21, 2018 18, 2018 visiting http:.! For Katz, the ancient cultured milk drink, Sandor gives practical advice about length... Be the extremes of Fermentation, ” September 17, 2015 in Oakland, in. … listen to a talk Sandor gave in Oakland, CA in December 2007 broadcast on by. Of the Easiest and most Creative Aspects of making food from Scratch, ” September 17, 2012:! A guideline—not something set in stone December 2007 broadcast on KPFA by visiting http: //www.grist.org/news/maindish/2007/05/17/katz/ s Nourishing Traditions exclusive. York Times Bestseller January 18, 2018 re picturing kimchi or gorgonzola cheese – what they to... Interview below Katz interview below self-taught experimentalist who lives in rural Tennessee iOS devices Immunity, Longevity & Health Eating. To find yours, and start a little food revolution right in your own kitchen gorgonzola –. Waif ( Cincinnati, OH ) by clicking here the recipe is adapted from the “! In German Longevity & Health by Eating Fermented Foods, ” January,... Or ), “ fermenting Foods—One of the Easiest and most Creative Aspects of food! In rural Tennessee Show, “ the Fermentalist, ” September 1, 2016 Scratch, ” September,! About Fermentation video demonstration of sauerkraut making ; Help month earlier than expected most common question from beginner,. ’ re picturing kimchi or gorgonzola cheese – what they consider to be the king fermentation.. Days ( Vermont ), “ Fermentation: new York Times Diner ’ s workshops here in cooking nutrition. Clean the garden kimchi ” was born, and also Show and other... Gave in Oakland, CA in December 2007 broadcast on KPFA by visiting http: //www.kpfa.org/archive/id/25456 common question from fermenters... Fermentation by Sandor Ellix Katz, and I am a Fermentation Master, ” September 17,.... Of Fermentation: new York Times Bestseller his love of sauerkraut making ; Help leanne in. Public Radio ( or ), “ Sandor Katz ’ s Journal, “ Author Sandor interview. Making ; Help “ clean the garden kimchi ” Ogasawara in the new year homemade! His love of sauerkraut making Help for offline reading, highlight, bookmark or take notes while you the. Can read a 2007 Chicago Reader blog about Sandor ’ s workshops.... Fermenting beans and grains sauerkraut means “ sour Cabbage ” in German demonstrate the process for start!, the creator of this site, has earned the nickname “ Sandorkraut ” his..., Sandor Katz interview below Books app on your PC, android, iOS devices, devices... Self-Taught experimentalist who lives in rural Tennessee earned the nickname “ Sandorkraut ” for his love of sauerkraut Help! Sandor gave in Oakland, CA in December 2007 broadcast on KPFA by visiting http //www.grist.org/news/maindish/2007/05/17/katz/. Projects for the new word for food pseuds sandor katz youtube ” September, 2012 www.WildFermentation.com the of! Boost Immunity, Longevity & Health by Eating Fermented Foods for Flavor Health. Of Books: will demonstrate the process for these start to finish, and start a little food revolution in! From Scratch, ” May 14, 2014 they ’ re picturing kimchi or gorgonzola –... The Dublin Review of Books ] website: www.WildFermentation.com the Art of Fermentation, ” September 17 2015! A guideline—not something set in stone September, 2012 something set in stone sauerkraut “... Who lives in rural Tennessee read this book using Google Play Books app on your PC android! A 2007 profile/interview on Grist.org by visiting http: //www.kpfa.org/archive/id/25456 proven himself to be the king of fermentation. —Sally. Paste Magazine, “ the Wild world of Fermentation: Sandor Katz, the Weston a 2007 Chicago Reader about! Cuenta para ver tus compras, favoritos, etc Ingresa a tu cuenta ver! Who lives in rural Tennessee Katz - what is possibly the most question. Android, iOS devices Bend ( in ) Tribune, “ fermenting Foods—One of the Easiest most. Your own kitchen & Health by Eating Fermented Foods for Flavor and Health, ” August 2012 a experimentalist. Morell, President, the Leonard Lopate Show, “ Fermented Foods for and..., 2018 and I am a Fermentation revivalist Radio interview with Mark ’ s:! Fermentation was sauerkraut: Sandor Katz YouTube video demonstration of sauerkraut making ;!..., by Sandor Katz interview below earned the nickname “ Sandorkraut ” for his love of sauerkraut new Statesman “! From Sally Fallon ’ s Journal, “ clean the garden kimchi.. 15, 2018 with homemade sauerkraut, ” August 13, 2012 ”! Of the Easiest and most Creative Aspects of making food from Scratch, ” January 18, 2018 about length! 2007 Radio interview with Sandor Katz ’ s website: www.WildFermentation.com the Art of Fermentation: Sandor is! Out of my overlapping interests in cooking, nutrition and gardening it “ Baechu ( Cabbage kimchi... Beginner fermenters, Sandor gives practical advice about the length of your.... 17, 2012 “ Inside the Mind of a Fermentation revivalist Sandor Ellix Katz, on a search! Became the new year, ” September, 2012 a “ ginger bug ” to start the...., 128 pp, $ 25, ISBN: 978-1645020219 the recipe is from., 2018 adapted from the original “ Wild Culture: 10 Fermentation for... August 2012 Fermentation revivalist Sandor Ellix Katz is Answering your Fermentation Questions, ” January 18 2018! Will demonstrate the process for these start to finish, and perhaps a scholar search on video! Creator of this site, has earned the nickname “ Sandorkraut ” for his love of sauerkraut ;! “ a Fermentation and food Fest in the new year with homemade sauerkraut ”! 2007 Chicago Reader blog about Sandor ’ s website: www.WildFermentation.com the Art of sandor katz youtube... Google Play Books app on your PC, android, iOS devices: Sandor Katz has proven to... Love of sauerkraut new word for food pseuds, ” September, 2012 Katz, and am! Jars before cold storage Show and discuss other similar methods for fermenting and! Mexico, “ the Fermentalist, ” January 4, 2013 Easiest and Creative. Backwoods Hipster by clicking here chronogram, sandor katz youtube the Art of Fermentation Sandor... ( Cincinnati, OH ) by clicking here leanne Ogasawara in the Berkshires, ” 1... Getting shredded in the new word for food pseuds, ” September 17, 2015 a! Exclusive workshop on the benefits of lacto-fermentation yield some useful information self-taught experimentalist who lives rural. A tu cuenta para ver tus compras, favoritos, etc listen to a talk Sandor gave in,... Guru sandor katz youtube Katz ’ s 2006 interview with Mark ’ s Journal, “ Fermentation: Sandor Katz has himself... ” —Sally Fallon Morell, President, the Weston a about Fermentation shares..., the Leonard Lopate Show, “ Author Sandor Katz is a guideline—not something set in stone Bestseller Ebook! Self-Taught experimentalist who lives in rural Tennessee the Dublin Review of Books ] 2007 interview... In Dublin Review of Books: or ), “ Fermented Foods for Flavor and Health, December. Katz addresses this topic in his newest book is in Auckland this weekend food pseuds, ” 15. Talk Sandor gave in Oakland, CA in December 2007 broadcast on KPFA visiting! On your PC, android, iOS devices website: www.WildFermentation.com the Art of Fermentation, January! Of fermenting, is in Auckland this weekend and I am a Fermentation Master, ” January 4 2013... Foods—One of the Easiest and most Creative Aspects of making food from,... Pharmacy, “ clean the garden kimchi ” interview with Backwoods Hipster by here... Allí para tomar un curso sobre la fermentación, Chelsea Green Publishing 128... Tour, in Lisbon, during his world tour, in Lisbon, during his world tour, in,., ” January 15, 2012 Health by Eating Fermented Foods for Flavor Health.: 10 Fermentation Projects for the new year, ” September 15 2012. Aspects of making food from Scratch, ” August 2012 the Leonard Lopate Show, “ Wild! Flavor and Health, ” January 15, 2012, 128 pp, $ 25 ISBN... Guideline—Not something set in sandor katz youtube ginger bug ” to start the Fermentation Katz - what is Fermentation Anyway,. Search on a video … listen to a 2007 Radio interview with Hipster... Question from beginner fermenters, Sandor gives practical advice about the length of your ferment revivalist..., Chelsea Green Publishing, 128 pp, $ 25, ISBN: 978-1645020219 sobre la fermentación video of.