Sandor Katz Interview - How to Use & Not to Use Leftover Brine

Sandor Katz Interview - Fermenting Vegetables: How Much SaltПодробнее

Sandor Katz Interview - Fermenting Vegetables: How Much Salt

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

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

Sandor Katz Interview - Sandor's Favorite SaltПодробнее

Sandor Katz Interview - Sandor's Favorite Salt

Sandor Katz Interview - How to Make Brine to Ferment Whole VegetablesПодробнее

Sandor Katz Interview - How to Make Brine to Ferment Whole Vegetables

Sandor Katz Interview - Preventing Kahm Yeast & Mold GrowthПодробнее

Sandor Katz Interview - Preventing Kahm Yeast & Mold Growth

Sandor Katz Interview - Watch This Before You Cook Your FermentПодробнее

Sandor Katz Interview - Watch This Before You Cook Your Ferment

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

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

Sandor Katz Interview - How to Use & Not to Use Leftover BrineПодробнее

Sandor Katz Interview - How to Use & Not to Use Leftover Brine

Sandor Katz Interview - Fermented Foods & Probiotic PowerПодробнее

Sandor Katz Interview - Fermented Foods & Probiotic Power

Sandor Katz Interview - How Salt Impacts Fermenting FoodПодробнее

Sandor Katz Interview - How Salt Impacts Fermenting Food

Sandor Katz Interview - Storing Vegetables Post-FermentПодробнее

Sandor Katz Interview - Storing Vegetables Post-Ferment

To Add or Not To Add BrineПодробнее

To Add or Not To Add Brine

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

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

Sandor Katz Interview - The Golden Rule of Fermenting VegetablesПодробнее

Sandor Katz Interview - The Golden Rule of Fermenting Vegetables

Sandor Katz Interview - Cleaning & Prepping for Your FermentПодробнее

Sandor Katz Interview - Cleaning & Prepping for Your Ferment