Thousands of readers consider Sandor Ellix Katz's Wild Fermentation to be their guidepost for exploring and making fermented foods. Now, in this new DVD, Katz offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.
Contrary to popular belief, fermenting foods is a simple process. But it needs to be done correctly, and there's no better person to inform us about managing microbial bacteria to produce highly nutritious food. In fact, with Sandor Ellix Katz as their guide, viewers will find fermentation is much more than just a way of preserving food: it's a method of self-sufficiency, a crucial historical component to all agricultural movements, and utterly delicious.This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. The DVD includes:
The history of fermentation and culturing
Information about microorganisms and pre-digestion
Demonstrations on making kefir and sauerkraut
Tips on fermentation vessels and storage
The truth about food safety (botulism, surface mold, and other fears de-mystified)
And more...Complete with cultural commentary, practical preparation guidance (including recipes), and a demonstration for just-right sauerkraut-and featuring an extended interview with Katz-this video is perfect for food-lovers of any kind.
- ISBN10 1603582665
- ISBN13 9781603582667
- Publish Date 30 September 2010
- Publish Status Out of Print
- Out of Print 20 April 2021
- Publish Country US
- Imprint Chelsea Green Publishing Co
- Duration 1 hours and 50 minutes
- Language English