John from http://www.growingyourgreens.com/ interviews Fermentation Expert, Sandor Katz about How Easy it is to Ferment your Food. In this episode, John will …

27 COMMENTS

  1. Delicioustangycrunchysauerkraut ๐Ÿ˜‚๐Ÿ‘ loved how he said that as 1 word!
    John I love your long video conversations love them! People often complain they're too long but I prefer your Conversational Style. So many have obviously never had conversations. So Never Change JK!

  2. John, I love your videos! Thank you so much for all your hard work and research into everything you do. Your amazing ๐Ÿ˜๐Ÿ‘ฉ๐Ÿผโ€๐ŸŒพ๐Ÿ‰๐Ÿฅ•๐Ÿฅ’๐Ÿ‡๐ŸŒ๐Ÿฅ‘๐Ÿฅ—๐Ÿ ๐Ÿ’๐Ÿ๐ŸŒถ

  3. So, if you don't grow cabbage and you buy it from a store, then attempt some sauerkraut that does practically nothing — could it be a problem of irradiated cabbage?

  4. Thank you John. This was awesome. Great job ๐Ÿ‘๐Ÿ‘
    Please make more videos with Mr. Kats. Demo videos would be great. Thank you and God bless you.

  5. More Sandor fermentation videos, please! Specifically, I would like to see a how-to demo for the kraut along with other fun things we can add in there (carrots? onions?). BTW, I'm an expert in pressure cookery and although it's true that the high temperatures kill most bacteria I've found research that some nutrients, for example, antioxidants in quinoa, become more accessible to the human body by breaking the food down more than what can be achieved in conventional cooking and by neutralizing anti-nutrients. If you're interested, more details (my research summaries) here: https://www.hippressurecooking.com/category/news-and-articles/nutrition/

    Ciao! L P.S. I also came up with a 1-minute Hot Sauce pressure cooker technique- Although it is not fermenting for a minimum of three months the amount of capsaicin that can be extracted in such a small flash of heat is pretty amazing!!
    https://www.youtube.com/watch?v=Oi-8btTpZVA&list=PL1Zu1aDRU2-g20Rb-vIDgUJjtDl42fth0&index=4

  6. This is one of your best videos on your channel. There's so much experience and learning — and you asked some great questions! I liked the emphasis on flexibility. Food is all around us. It's a shame that fear and uncertainty keep more people from enjoying the abundance all around us. Ferment! ๐Ÿ˜€

  7. Always great info, John. Thanks for keeping going with these videos. Hey, recently you mentioned moving to PR. Thank god you didn't move earlier. Perhaps you'll have second thoughts about putting yourself and family in harms way? It pisses me off that the best place in the world for us humans to live, near the equator, is also the most dangerous weatherwise. Especially now that the powers that be have the ability to influence the weather. Superstorms de rigeur. And PR is front and center in the crosshairs. Be well. Peace.

  8. Excellent and informative as usual. I really like the idea of dehydrating ones 'less than ideal' or 'slightly past due' results.
    However, if one were to throw a 'bad batch' in the compost, wouldn't the excess salt be 'bad' for your garden?

  9. I'm experiencing incredible healing results with food intolerances and IBS since I started eating fermented vegetables and coconut kefir daily, and am digesting food better. Great stuff and only costs a little bit of time!

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