Podcast: Sandor Katz

Fermentation Expert

Sandor Katz speaking at the Freestone Fermentation Festival Symposium

Sandor is passionate about the message of healthy bacteria and fermented foods

As you may remember, I had the distinct pleasure of participating on a guest panel with Sandor Katz at the Freestone Fermentation Festival in May.

Sandor is a self-proclaimed fermentation fetishist, and considering our similar views on the benefits of bacteria, we had a lot to talk about!

Listen Here


He’s published multiple books on the art and history of fermentation, and he’s working on a brand new book for early next year that delves even deeper into the realm of fermented foods. Personally I can’t wait.

This lively back and forth discussion was recorded just recently and is definitely pro pro-biotics, so listen up and consider how to upgrade your personal daily micro-bug consumption, especially by fermenting them yourself.

Win Here!
$70 Dollar Bundle From Sandor!

This contest has been completed.

Congratulations to Vicky Braun,
winner of the Sandor Books/DVD Bundle!

Sandor’s publisher, Chelsea Green Publishing, has generously donated a Sandor Katz bundle as a prize for one of our lucky readers! You can enter Up To 3 Times! See how below.

The FREE bundle includes:

Sandor Katz 3-Pack Giveaway with Kombucha Kamp

2 great books, plus a DVD. I enjoyed all three of these. So much good information. The bundle is priced at $70 but the value is much higher. Thanks Chelsea Green! :)

    • Wild Fermentation – Sandor’s seminal work on fermentation with loads of recipes of fermented foods and drinks from around the globe.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. 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.

From community-supported local farmers, community gardeners, and seed saving activists, to underground distribution networks of contraband foods and food resources rescued from the waste stream, this book shows how ordinary people can resist the dominant system, revive community-based food production, and take direct responsibility for their own health and nutrition.

How to Enter:

  • Sign up on the webform below.

This information is private and will never be sold to a third party. This information will be shared with Sandor Katz and Chelsea Green Publishing.

Bonus Entry #1

(Psst, we made it super easy to do this,
just click on the buttons below).

  • “Like” Chelsea Green Publishing
  • “Like” Kombucha Kamp
    • Leave a comment below stating you have Liked both pages

    All entries will be cross-referenced
    prior to final selection.

    Bonus Entry #2

      • Add a separate comment with the name of your favorite fermented food or drink that you make at home.


    The promotion will run from 6/30/11 – 7/7/2011. The winner will be randomly selected.

    Kombucha Kamp Facebook Poll - What's Your Favorite Fermented Food To Make At Home Besides Kombucha

    Facebook Poll Results (as of 7.9.11) - Add your Answer Now!


    Want to learn to make your own Kombucha? 

    Sign up for your Free DIY Guide & mini e-book series


    Podcast Log:

    00:00 - Introduction: How were you first introduced to fermented foods? When did you begin fermenting?
    04:00 - Sandor’s transition from city life to country life, reconnecting to food through gardening and what that means for the future of food.
    08:00 - The role of healthy bacteria in the body and the Human Microbiome Project. There is active communication between bacteria and our body’s immune system. (love this stuff!)
    11:00 - Enterotypes, pathogens and the anti-bacterial panic.
    15:00 - Fermenting Foods at home has exploded in popularity.
    16:30 - Sandor’s exciting new book gets deep into fermentation!
    23:30 - Fermented Fish! This is the one most people have a tough time with. Fascinating stuff.
    27:30 - How does the science of fermented foods work?
    29:00 - New fermented foods you are enjoying? A couple of awesome recipes here.
    32:00 - Sandor’s background and childhood; breaking the junk food addiction.
    38:30 - Whole foods vs. processed foods.
    40:30 - The anti-fermented food movement vs. tradition and science
    46:00 - What’s your experience with kombucha? The importance of getting probiotics in living form from fermented foods (as opposed to pills) and what they can really do for you.
    51:00 - The future of the food supply. The failed experiment known as mass production of food. The reconnection between food and society.

    Hannah Crum, the Kombucha Mamma!Hannah Crum is The Kombucha Mamma, founder of Kombucha Kamp, Industry Journalist & Master Brewer, educating others about Kombucha since 2004. Connect with her on Google +
    Kombucha Mamma SCOBYs & Kits ship free in the US!
    35 Responses to Podcast: Sandor Katz
    1. Maggie

      I’ve liked both pages!

    2. Maggie

      Bonus Entry #2: My favorite fermented food or drink that you make at home?

      I used to be an avid beer homebrewer but when I started getting into hiking last summer I couldn’t find the time to do that. I still love beer but now I homebrew kombucha! It takes no time at all (I can bottle and brew a fresh batch in about 30 minutes), costs next to nothing, and tastes great.

    3. kelly villarreal

      I liked Chelsea…I already liked you!

    4. sadelle

      I had already liked your FB page. Just liked Chelsea too.

    5. sadelle

      Bonus entry #2: my favorite fermented beverage to make, so far the only one, is Kombucha. Been doing batch brews for 3-4 months now, with great results. Next one I want to try is kefir!

    6. Kim

      I like both pages!

    7. I liked kombucha – chelsea green is previously liked. Fermented drink – does homemade cider count? I also accidentlly made hard lemonade one year – was that ever good!

    8. ooop- bonus entry #2 should be I have made hard cider and hard lemonade – both favorites!

    9. chantelle R

      Liked both pages I love the adventure of femrnted foods I have been making kombucha for almost a year now and tryingto learn to ferment vegies for my vegan diet

    10. Melissa

      Likes are accomplished!! Fave fermented food: sauerkraut!

    11. Sue Bush

      I like Hannah’s Kombucha Kamp Page! A LOT!

    12. Sue Bush

      I Like Chelsea Green Publishing!!! Yay!

    13. Barb Lattin

      I liked both pages on FB. :-D

    14. Lanna Kroger

      I liked ya

    15. Lanna Kroger

      I like Chelsa Green too!!

    16. like your page!!!

    17. My BOOCH of course!! My fave flavor is blueberry ginger!!!

    18. I liked you, already liked Chelsea Green.

    19. I have only ever tried fermenting once. I experimented with fermenting foraged common burdock stalk a couple weeks ago. It tasted good, but perhaps needed to ferment longer since they were still a little tough.

      • Hannah

        How did you ferment the burdock? Did you use whey or just salt?

    20. I have liked Chelsea Green for quite awhile, now I like you. I like sauerkraut, but would like to know how to make it better.

    21. Amanda Searle

      I liked both pages!

    22. Vicki Braun

      I already liked you, Hannah! But now ‘liked’ Chelsea Green, too…

      My fave fermented drink I make is kombucha, of course. (Plain is good, but we’ve been digging on mango/strawberry in 2nd ferment.) Started back up w/ dairy kefir last week… and am thinking of trying Ginger Beer Plant next! :-) Thx for the podcast, and everything else you do for the kt community!

      • Hannah

        Mmm Ginger plant sounds yum! Did you get one?

    23. I entered into the box.

    24. Bonus entry #1: I ‘liked’ Chlesea Green & Kombucha Kamp on facebook.

    25. Bonus entry #2: I answered the Q on facebook. Thanks I hope I win :)

    26. sarah

      I’ve just liked both pages because I love kombucha!

    27. I liked both pages, too.

    28. Kendra

      I’ve liked both pages! Whoohoo!

    29. Michael Sanchez

      I Liked both pages on FB.

    30. Michael Sanchez

      A favorite fermented food we make is a Latin American version of sauerkraut called Cortido. In addition to cabbage it has carrots, garlic, onions, oregano, cumin and red pepper flakes. If you use pineapple vinegar instead of whey to ferment, the Cortido will have a sweet bite that adds to the savory flavor.

      • Hannah

        This sounds delicious!

    31. Vicki

      Thanks so much, Hannah, and thx to the Chelsea Green folks, as well! I’m VERY, very excited to win this bundle, yea! :-)

    32. Lela Bullock

      If you use pineapple vinegar instead of whey to ferment, the Cortido will have a sweet bite that adds to the savory flavor. It takes no time at all (I can bottle and brew a fresh batch in about 30 minutes), costs next to nothing, and tastes great. Bonus entry #2: my favorite fermented beverage to make, so far the only one, is Kombucha.

    Leave a Reply

    Wanting to leave an <em>phasis on your comment?

    Trackback URL http://www.kombuchakamp.com/2011/06/fermentation-guru-sandor-katz-podcast-giveaway.html/trackback
    type your kombucha related question here

    Continuous Brew mini-FAQ

    How does it work?

    By changing the starting ratio from…
    1 Part KT:9 Parts Starter (orignial method)
    3 Parts KT:1 PART Starter Liquid (CB method)
    …the brewing cycle is dramatically reduced (just 1-2 days to complete).

    Posted in: Continuous Brew mini-FAQ

    What about the Sugar?

    Your colony of bacteria and yeast will be hungry and will very quickly process the small amount of sugar into mature KT.

    Posted in: Continuous Brew mini-FAQ

    I don’t want to take on more work.

    Actually, CB results in less work.  One example: a more streamlined bottling experience, without the need to lift your brewing vessel, clean it every week or deal with the mess afterwards.

    Posted in: Continuous Brew mini-FAQ

    I can customize the flavor?

    Sure, just drain mature KT and add starter liquid to taste.  Or for bottles, flavor as desired – no funnel, no mess!

    Posted in: Continuous Brew mini-FAQ

    It’s actually healthier?

    So says Michael Roussin and experts worldwide.

    Posted in: Continuous Brew mini-FAQ

    Will I have too much Kombucha?

    Not at all.  Having it on tap will change your perspective.  Plus, you’ll find friends, family and neighbors eyeing your Kombucha set-up with envy and maybe even helping themselves to a fresh glass.

    Posted in: Continuous Brew mini-FAQ

    Really? You’re telling me it’s fun?

    Yes.  With a straight face.  It is.

    Posted in: Continuous Brew mini-FAQ

    I’m nervous. Is it hard?

    Don’t be nervous.  You have the experience of hundreds of homebrewers backing you up in the form of my detailed instructions and maintenance plan.  You will be guided along the way.  You will save time and effort.

    Posted in: Continuous Brew mini-FAQ