Wild Fermentation and the Power of Bacteria | Sandor Katz | TEDxSaoPauloSalon

Sandor Katz, Fermentation Guru, talks about the role of bacteria and fermentation in relation to our health. 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). His book Wild Fermentation was published in 2003. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at www.ted.com/tedx

[@marklowe7431]

It's so simple but makes so much sense. This has made a huge difference to my digestive health and therefore health. Disease starts in the gut but health also starts in the gut.

[@suzanw9314]

No wonder he is a public speaker, he is so good at it. I love him ♥️

[@claudiaschimmer1607]

My hero! His trip to China is a treasure of a series dedicated to fermentation!

[@CloudyWishes]

and wasn't that so good

[@cestmoi5702]

Agreed! I devoured that series!

[@rachelgoodkind6545]

Thank you. I understand we all make our own food choices and have our addictions. However, what stuns me is so many other ted talks or video's about food have many more views, such as those glorifying keto or carnivore dietary choices.

[@StevePotgieter]

Love this man. An inspiration.

[@CloudyWishes]

gad i love this bloke his voice is so soothing and i love to ferment

[@pknagaraju1964]

Very well spoken. Thank you very much for the nice talk.

[@dianaboughner7977]

Great information on fermentation 👍 👏

[@jerrymantik5477]

Loved this wisdom thanks✍️🙏

[@davidsp2023]

Obrigado!!!

[@cestmoi5702]

Good man. Thanks, Sandor.

[@mellowwild]

Love this!!!

[@maureenkusner363]

A fascinating topic.

[@maureenkusner363]

Brilliant.

[@devbachu7072]

Agree bro the best foods an benefits

[@chelseamoniquemorrisprinci8856]

Faveee

[@Tuckem2STOGS]

Awsome

[@Bravemouth2]

What about miso? It’s fermented but you add hot water to it...does that change its efficacy?

[@chelseamoniquemorrisprinci8856]

4:52

[@LautaBravo]

Them plants smart af now.

[@yasminsidi2037]

Hi! So I fermented whole cabbage leaves to make Sarmale (Romanian recipe) in a mixture of water and salt infused with aromatics. The result is a little bit disappointing because it's not tangy at all (it's rather kind of sweet). I wanted to ask you if you know why this may have happened. Thanks

[@steveraine2971]

Perhaps the aromatics that were used influenced the flavour and made it sweet. Maybe try it again and use different aromatics? What was your process? :)

[@kauigirl808]

Add vinegar.

[@mlteenie]

Maybe didn't leave it long enough for the lactic acid to produce the tanginess.

[@yasminsidi2037]

Hi all! Thanks for your advice. I did add vinegar after realising no fermentation was happening but it tasted awful. I now think know what happened: I used whole spices as aromatics and decided to boil the water with them. Then I let it cool down and submerged the cabbage in the liquid. No bacteria were alive to proceed with fermentation. Hope this helps out there!

[@mzoesp]

@@yasminsidi2037 try fermenting the cabbage leaves without the aromatics first, then after they ferment add the aromatics. I suspect the bacteria may not like the aromatics, but I’m not sure.

[@violettbaudelaire]

Se essa gravação aconteceu em São Paulo, porque ñ tem legendas em português?????

[@davidsp2023]

Concordo que deveria ter legendas em português. Mas pelo menos tem legendas em inglês.

[@arrependese]

@Marcie Dias eu tbm queria saber.

[@violettbaudelaire]

@@citygaze6493 seu senso de humor é incrível, nunca ri tanto na minha vida!

[@violettbaudelaire]

@@citygaze6493 sim! 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

[@billcarson9402]

I’m here because I’m a chef , for an healthier and sustainable food .

[@CraigsOverijse]

Do you have his book it is full of information

[@billcarson9402]

@@CraigsOverijse ye I do have 2 : Wild fermentation and art of fermentation, both amazing!

[@yakidin6330]

so where does the bacteria come from ? what is actually happening when they ferment ?

[@juliocat32]

O men cbtis203

[@ebenburger111]

Are you still on any HIV drugs / modern medication?

[@ronrico2620]

When I was in school saying umm everyother was looked down on. Maybe work on that

[@jchinckley]

Yes we have a lot of bacteria, but not at the ratio he stated. That's not current science statistics. From what I've been hearing, watching, and reading it's closer to a 1:1 ratio of bacteria to our cell count.

[@robinbreeds9217]

10 Bacteria to each cell

[@Chris-kr7gg]

There is significant evidence to support the body is more bacteria then bodily cells.

[@rosagleeson2799]

A lot talk about fermentation but not giving examples of what foods are fermented and how to do it at home?????

[@CraigsOverijse]

He wrote a whole book on it hence the talk

[@Imwright720]

Great guy and very knowledgeable. Not a great speaker

[@DRK0114]

yup

[@DRK0114]

man he said "um" so many times...kind of frustrating, because I know he's a brilliant guy

[@Chris-kr7gg]

One can be brilliant and say "um" that does not define a persons worth how trivial are you ?

[@matthewperrin4366]

If he removed the urrr ermmm aaa errrrr umm ‘ out the vid it would only be 3 min long

[@oliverrimes9057]

Agreed. He sounds lacking in confidence to me. I'm about 6.00 in and all he seems to have said is that fermentation is nothing new and that tiny mico-organisms are everywhere. A general criticism I have of the Ted talks is they tend to be fairly padded out, like this one.