Kriben Govender (Honours Degree in Food Science & Technology) has a fascinating conversation with world renown fermentation revivalist Sandor Katz.   We cover Sandor’s journey into wild fermentation with advice on vegetable ferments, kefir and other ferments you may not have heard of. Sandor brilliantly demystifies the ancient art of fermentation and provides the inspiration to start your fermentation journey.   Bio:   My name is Sandor Ellix Katz, and I am a fermentation revivalist. My interest in fermentation grew out of my overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. I found an old crock buried in our barn, harvested cabbage from our garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! It's sharp flavour sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since, earning the nickname Sandorkraut, even as my repertoire has expanded. I have explored and experimented widely in the realm of fermentation, and my mission is to share information and resources, in order to encourage home fermentation experimentalists and propel more live-culture foods out into our culture.     Topics discussed:   Sandor’s journey into fermented foods Macrobiotic Diet and raw foods Keeping a garden Preserving your bounty How to to make wild fermented sauerkraut Kimchi  Sour Pickles Sourdoughs Country/ Fruit Wines Miso Tempeh Fear of cultivating bacteria Food safety of fermented vegetables History of food poisoning related to fermented vegetables Acidifying foods through fermentation pH level for food safety Demystifying fermentation The rising interest in fermented foods The microbiome The benefits of eating bacteria rich food Acclimatising kids to sour flavours Acquiring a palette for strong fermented food flavours- natty, fermented fish The history of sushi prior to refrigeration- fermenting rice as a preservation tool Fermenting proteins with rice Koji Byproducts of carbohydrate fermentation for preservation Fermented Small Goods Sandor’s favourite fermented foods Creating your own unique ferments: Reinventing fermentation Probiotic benefits of fermented foods and biodiversity Sandor’s thoughts on Kefir Maintenance of kefir grains Commercially available Kefir Alcohol content of Kefir How Kefir makes you feel Bioavailability of nutrients in fermented foods Incorporating fermented foods in everyday eating Origin of Milk Kefir Grains Origin of Water Kefir Grains (Tibicos) Grain Fermentation South Indian Ferments: How to make Dosa and Idli  Brazilian Bean ferments Buckwheat bread   The Art of Fermentation Book    https://www.nourishmeorganics.com.au/products/the-art-of-fermentation-by-sandor-ellix-katz?variant=5319702315044   Improving digestion of grains Plant food diversity    Wild Fermentation Book    https://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237   Sandor’s top gut health tip     Brought to you by:   Nourishme Organics- Gut Health Super Store- Shine from the Inside   We range Kefirko- Kefir, Kombucha and Cheese Making Kits, Caldwells Vegetable Starter Cultures and Masontops Vegetable Fermentation Kits and Durand and Mortier Pilon Kombucha Equipment. We also have lab verified organic Kefir grains and Kombucha Scobys      Shop Gut Health- 10% off using code:  sandor1   https://www.nourishmeorganics.com.au/     How to Make Kefir   https://www.nourishmeorganics.com.au/collections/organic-kefir-starter-cultures   How to Make Kombucha   https://www.nourishmeorganics.com.au/collections/organic-kombucha-cultures     How to Make Fermented Vegetables   https://www.nourishmeorganics.com.au/collections/fermented-vegetables   Prebiotics   https://www.nourishmeorganics.com.au/collections/prebiotics     Join our Facebook Community for more Fermentation tips   https://www.facebook.c