Sandor Katz Interview - Cross Contaminating Ferments: Should I Worry?

Sandor Katz Interview - Is It Done Yet? When to Stop FermentingПодробнее

Sandor Katz Interview - What Signs to Expect During a FermentПодробнее

Sandor Katz Interview - Fermented Foods & Probiotic PowerПодробнее

Sandor Katz Interview - Ambient Temperature & Your FermentПодробнее

Sandor Katz Interview - Watch This Before You Cook Your FermentПодробнее

Sandor Katz Interview - Health Benefits of Fermented FoodПодробнее

Sandor Katz Interview - Fermented Food: How Much is Too Much?Подробнее

Sandor Katz Interview - How NOT to Ruin Your Ferment with WaterПодробнее

Sandor Katz Interview - Fermenting with Herbs: What Kind?Подробнее

Sandor Katz Interview - Choosing the Best Vegetables to FermentПодробнее

Sandor Katz Interview - Anyone Can Lacto-Ferment (Including You!)Подробнее

Sandor Katz Interview - The Golden Rule of Fermenting VegetablesПодробнее

Sandor Katz Interview - How Salt Impacts Fermenting FoodПодробнее

Sandor Katz Interview - Cleaning & Prepping for Your FermentПодробнее

Sandor Katz Interview - Sandor's Favorite SaltПодробнее

Sandor Katz Interview - Over Fermenting: Is It Still Safe?Подробнее

Sandor Katz Interview - Preventing Kahm Yeast & Mold GrowthПодробнее

Sandor Katz Interview - Storing Vegetables Post-FermentПодробнее