About
Books
Resources
Events
- Sandor's Workshops & Talks
- Other Fermentation Education
Gallery
Contact

sandorkraut

I'm heading up to Lancaster, PA next week to be pa

I'm heading up to Lancaster, PA next week to be part of @pasafarming 2023 Sustainable Agriculture Conference Feb 8-11. I'm looking forward to lots of inspiring presentations and people. Info and registration link in my bio.

Anyone interested in koji, check out the amazing p

Anyone interested in koji, check out the amazing program of @koji.con Kojicon 2023 edition, starting on Feb 20. For two weeks, presenters from around the world will explore the long history of koji and its expansive future, and blow your mind with the many varied applications of this powerful fungus. My presentation will be on March 5. For details and registration, visit www.kojicon.org, link in bio. Please help spread the word to anyone who might be interested.

#kojicon2023 #kojibuildscommunity #yellowfarmct #koji

Not quite fermentation, but I'm helping to organiz

Not quite fermentation, but I'm helping to organize this timber frame workshop at @chinkapincraftstead near my home in Tennessee. The friends leading this workshop build using wooden joinery exclusively, no hardware. All the joinery is by hand, using hand tools. Learn these extraordinary techniques of timber frame construction. The workshop is two weeks long, but it is possible to come for a shorter time if necessary. I'll be sharing ferments and hosting a pizza party. Please help spread the word to potentially interested people!

My first workshop of 2023 will be January 14-15 at

My first workshop of 2023 will be January 14-15 at @bayousarahfarms in St. Francisville, Louisiana. Details and registration at https://docs.google.com/forms/d/e/1FAIpQLSeHC9Yzan_PXjjlKXG0ZgGBHVRKRSZSiQCcgmfpxSnDVn5NMg/viewform. Link in my instagram bio. Please help spread the word to potentially interested people.

Interested in the fine handcraft of timber-frame c

Interested in the fine handcraft of timber-frame construction? Come learn how to cut joinery into timbers using hand tools, and be part of a big group raising the timbers into a building. Join me and friends next Spring at beautiful @chinkapincraftstead in Woodbury, Tennessee. With guidance from a team of experienced timber-frame builders, we will be creating a structure that will serve as a community center, performance space, and gallery. I'm already making sauerkraut for it! Details and registration at www.chinkapincrafts.org/timberframe, link in bio. Please help spread the word to people who might be interested!

Tart, delicious moungra, cauliflower fermented in

Tart, delicious moungra, cauliflower fermented in salted and diluted sourdough starter discard. A student of mine, @elenimichl, made these pickles from her homeland of Cyprus when she was at my place just over a week ago. A new way (for me) to pickle vegetables, and a new way (for me) to use extra sourdough starter. Here is Eleni's description of the process:

Moungra is a traditional ferment of Cyprus, usually consumed during the days of the Greek Orthodox lent.

1kg cauliflower, washed, drained and cut into florets
3 cups of sourdough starter which is left to sour for 3-4 days (if using an old starter from the fridge, feed a couple of times before leaving out to sour)
3 tbsp sea salt
2 tbsp ground black mustard seeds
50ml red wine vinegar (optional)
2L water

Bring 2 litres of water to boil, and add some salt.
Blanch the cauliflower florets for 2 mins.
(If you like sour flavours, add the vinegar to the boiling water).

Keep the strained water and leave to cool down.

Salt the drained cauliflower florets and place them in a jar, piled up.

Once the water had dropped to body temperature, use little by little it to dilute the sourdough starter until the mix is enough to cover the cauliflower completely. Mix in the mustard seeds.

Pour the mix into the jar until it completely covers the cauliflower.

Close the jar and keep it at room temperature and shake twice a day as the solids sit at the bottom of the jar. It will be ready to consume after two days, and it is best served with a drizzle of olive oil.

The pickle can be kept in the fridge for another month.

Load More... Follow on Instagram

Recent Posts

Instant Pot for Fermentation – Lessons Learned
A Slice of Bread as a Yogurt Starter?
Sandor UK Tour September 2019
Traditional Norwegian Farmhouse Brewing
Aged Almond Cheese

Recent Comments

Kaye on Making Sauerkraut
Sandor Katz on Demystifying Fermentation: Teleseminar with Susun Weed and Sandor Katz
kari on Demystifying Fermentation: Teleseminar with Susun Weed and Sandor Katz
Sandor Katz on Bodai Moto-Zukuri Saké
Sandor Katz on Bodai Moto-Zukuri Saké

Archives

August 2022
February 2022
August 2019
March 2018
December 2017
August 2017
July 2017
March 2017
January 2017
December 2015
July 2015
February 2015
January 2015
November 2014
July 2014
June 2014
October 2013
September 2013
August 2013
June 2013
April 2013
January 2013
November 2012
October 2012
September 2012
August 2012
July 2012
June 2012
May 2012
April 2012

Categories

Milk
Miso
Sauerkraut Basic Recipe
Uncategorized
Unusual variations

Monthly Archives: July 2015

Sandorkraut (The Video)

Written by Sandor Katz

Posted on July 31, 2015

8

Posted in Uncategorized | 8 Replies

Copyright ©2023 by Foundation for Fermentation Fervor.

Malcare WordPress Security