In this video, Kitchen Caravan introduces us to Sandor Katz, aka Sandorkraut, a self-described "fermentation fetishist." Many of my favorite foods are fermented: kimchi, beer, yogurt, and bread to name a few. Besides making these foods taste delicious, the fermentation process creates healthy bacteria and vitamins that provide a host of heath benefits. Katz is the author Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods and conducts regular workshops and events on the topic. Watch and listen to Katz at one of his workshops after the jump....
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Boingboing.net The photo on the right is not cabbage with feta; it's mold. If exposed to too much oxygen, the proto-sauerkraut will get all scummy since fermentation is an anaerobic process. Make sure to seal mason jars tightly and if using a crock, place a plate or cloth—or a cloth tied with a rubberband, to avoid flies—on top. Submerge the cabbage in lots of salty water, and smoosh down at least once daily to release air. As Boing Boing points out, it's pretty easy, despite the mold threat. A good fermenting takes at least three weeks, and for an especially potent flavor, wait around six to nine months. For more on the magical ways of fermentation (including beer, yogurt,...
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