On today’s show, we interview fermentation revivalist, Sandor Katz who shares with us the history of microorganisms, the difference between rotting and fermentation, and the correct way to make fermented foods.
Sandor Katz, Author of “Wild Fermentation” and more
Back in 1991, Sandor was diagnosed HIV positive, and he started experimenting with fermented foods to make his body more resilient.
He started researching the history of bacteria and microorganisms, and discovered some lesser-known truths that were critical for our existence and functionality.
In this segment of the show, you will learn why we need to shed our “war on bacteria” mindset. And why fermentation leads to safer, more nutritious food.
Other topics discussed on today’s show include how to facilitate an intentional and desirable transformation, the correct way to ferment high protein foods like meats, and why you need to switch over to mixed-culture yeasts from pure yeasts.
This is a show you do not want to miss!
What You Will Learn In This Show
- What is the difference between rotting and fermentation?
- The correct way to make wine, yogurt, miso and more…
- Dispelling common myths and why fermentation makes food safer
- Do you need pure yeast to ferment foods?
- How a mixed culture yeast can help you create low-gluten foods
- Using fermentation for preserving meats
- Is it better to ferment raw or cooked foods?
- And so much more…