The Magic of Fermentation with Sandor Katz

Biodiversity from our bodies to our soil...
In this talk, Sandor Katz, award-winning fermentation expert, is in conversation with Schumacher Head Gardener Colum Pawson. Together they explore the myriad ways fermentation impacts our lives, from our physical health to our soil health.
To add to this evening of exploring the magic of fermentation, Norwegian artist Eva Bakkeslett invited the first 30 people who arrive on the night to receive a gift of bacteria cultures, either yogurt or sourdough, in hand sewn envelopes made out of horse poo which can later be planted.
ABOUT SANDOR KATZ
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts.
A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and other honors.
wildfermentation.com
ABOUT EVA BAKKESLETT
Eva Bakkeslett is an artist, filmmaker, curator and cultural activist exploring the potential for social change through gentle actions and subtle mindshifts. Through her work she mediates relationships between humans, nature and culture as a living organism. Fermentation as a process and metaphor is central to her work and is often communicated in the form of socially engaged and inclusive projects.
Eva shows, lectures and performs her work worldwide and her films have been screened in numerous film festivals and art events. As a curator, she has focused on the connection between art and ecology through Gentle Actions at Kunstnernes Hus, Oslo, in 2010, the Repair program at gallery ROM, Oslo in 2016-17 and in her most recent project The Conference of the Birds 2018-23. Eva has an MA in Art & Ecology from Dartington College of Art in England, and lives on Engeløya in North Norway. There she has created an Artist Residency program and a guest studio as a platform for aesthetic collaborations and enquiry founded in ecological and interconnected thinking and working.

[@Sheenasalesthriftytreasures]

This was fantastic I enjoy listening to sandor ❤ thank you

[@GrowCookPreserveWithKellyDawn]

My first dive into fermentation was reading Wild Fermentation. I have been hooked ever since. Now I ferment nearly every type of fruit and vegetable from my garden. I can't explain the wonder and joy it provides.

[@AnthonyMonaghan]

Sandor is a brilliant human being. I'm on my fermentation journey because of him. I make my own Sauerkraut and Kimchi in small batches at home with my kids. It's a beautiful thing to be a part of. Thank you for uploading this.

[@deekana]

I have an excess of pomelo at the moment. And I tried googling about how to ferment pomelo but I found nothing on the internet about it. So I used just the common technique I use for fermenting other fruits. I wasn't sure if it would work as well since it hasn't got skin on and it's a citrus fruit. It's been just over a day since I put it in the jars and now both jars are bubbling. Pretty proud that I'm perhaps among the few people who ferment pomelo! :) Can't wait to taste it!

[@thedoover6520]

What a beautiful story about Mandy.

[@lindachandler2293]

One of my favorite ferments is what I call my green powder. I keep two shakers on the table; one fermented, one not. I salt ferment all kinds of things like kale, carrots, yard weeds like plantain and purple dead nettle, sweet potato skins; anything I have a bit extra of. I dehydrate it on the lowest setting to keep from killing the live bugs. When it's dry, I grind it to a powder; that's my add after cooking salt. Unfermented a sprinkle goes on desserts even pie or ice cream. There is no taste unless you linger over dessert and let it start to redehydrate. I do avoid onions in the unfermented kind.

[@LenkaSaratoga]

Such great talk 💚👍

[@mattdan79]

Agreed I really did like a lot of the information but it was very distracting to me. I used to do the "you know" thing all the time. I think pausing is better. It makes you seem more thoughtful.

[@k.h.6991]

I suspect changes in sourdough with location have mostly to do with differences in the local water.

[@adrianpabloalvarez2523]

I was living in colombia for a couple of years and spent some months in Mexico. I saw the same issue.

[@filiperamosfernandes]

Thank you!

[@brenda9140]

⚘thank you

[@lougriffiths]

Hi fantastic podcast I have one question has anyone tried to ferment nettle tops

[@k.h.6991]

I haven't personally. However, in the book 'wildcrafted fermentation' by Pascal Baudar, it is mentioned as a flavouring in other ferments. I have personally fermented leafy greens: also as part of other ferments.

[@lougriffiths]

@@k.h.6991 hi thanks for the reply

[@thedoover6520]

I’m searching for a bio diverse (not sure if that’s the correct terminology) yogurt starter. Do you have a suggestion?

[@fieldscholars9567]

Making kefir from kefir grains is about the most bio diverse probiotic you’ll come across ( milk kefir grains )

[@joshbeyer9757]

The only way I’m going to beat sibo . I’d with sour kraut , Keifer, albacore tuna for now … fish… bone broth . I literally destroyed my stomachs with antibiotics

[@anaruthcanton192]

I love you my lorty

[@anaruthcanton192]

I love u

[@zeez3139]

Go for it ana ! 👍🇬🇧

[@gkarenstratton]

LOTS of info. "Ya know" in almost every sentence was distracting ...can we work on it please? I'd like to listen to more! Smart guy! PS. I loved pickles my mother sent in my lunch so that guys teased, calling me Pickle Puss.". They love them now, too. I'll try making them some FERMENTED ones. Any good recipes online?

[@jane5789]

"Can we work on it please", is so patronising! Why you had to leave your picky little commnent at all is beyond me. Perhaps, you could work on not doing that!

[@sherri-harding]

It's shocking to me to hear that you all believed the COVID lies. I guess being retired I have more time to look behind the curtain and figure out the real reason the govt, locked us down and filled us full of fear. The earth is changing for the better though, inspire of all this.

[@platfood3660]

The whole talk is amazing but the part of Covid is very disappointing. It is sad to see someone as genius and Sandor surrendering to the mainstream narrative. Sad to hear him recommending the mask. I think he his misled and I hope he is rectifying his stand. I advise Sandor to follow doctors like Sam Bailey in Australia and Tom Cowan & Andy coafman in USA and so many others exposing the scam around the world.

[@k.h.6991]

He very consciously DOES take out of the medical world what he needs. Not just masks, but HIV treatment as well. It's probably part of the reason he's still alive.

[@maryfuentes5110]

@@k.h.6991 I hope you can make more research and know about the covid.

[@maryfuentes5110]

You are right in all what you said

[@vatsmith8759]

This is about fermentation, not some nutty conspiracy theory.

[@howiewill]

Not wearing a mask is like not wearing an oven mitt or using a potholder to get a hot pan out of the oven. It’s a barrier to prevent something from passing through. There’s a reason he’s a survivor of almost 40 years. It’s each person’s individual choice to wear or not wear a mask. Staying alive and protecting yourself is not sad. IMO