Fermentation has been framed as risky, technical, even dangerous - and Sandor Katz thinks that fear is the whole problem.

In this conversation, the author of Wild Fermentation and The Art of Fermentation breaks down why sauerkraut is simpler than we’ve been taught to believe, what that “weird layer” on top actually is, and how fermentation often makes food safer than it was before. We talk about trusting your senses again, the lies of expiry dates, and the tradeoffs between low-tech tradition and modern tools like vacuum sealing and the Instant Pot.

Plus: Koji experiments with chestnuts, black garlic myths, the real reason fermentation takes time, and a reminder that you don’t need a starter culture to do what humans have done for thousands of years.

Guest links:https://www.wildfermentation.comhttps://linktr.ee/sandorkraut

_____Silvercore Club - https://bit.ly/2RiREb4 Online Training - https://bit.ly/3nJKx7U Other Training & Services - https://bit.ly/3vw6kSU Merchandise - https://bit.ly/3ecyvk9 Blog Page - https://bit.ly/3nEHs8W 

Host Instagram -  https://www.instagram.com/bader.tiffany Podcast Instagram - https://www.instagram.com/thewildkitchenpodcastSilvercore Instagram - @SilvercoreOutdoors https://www.instagram.com/silvercoreoutdoors

____Timestamps:00:00 — Tiffany’s intro: how Wild Fermentation changed her early chef career01:15 — Why fermentation seems technical (and why it isn’t)03:20 — Sauerkraut is absurdly simple - fear of bacteria is the real barrier04:10 — “Fermentation makes food safer” (acidity vs pathogens)07:20 — Expiry dates are arbitrary + trusting smell/taste again08:20 — The “kahm yeast” moment: why people throw away perfectly good ferments11:05 — Hard rules: what growth is harmless vs what to toss14:35 — The real worst-case ferment: flies + eggs (practical warning)15:05 — Lids vs cloth vs crocks: how Sandor actually covers ferments17:30 — Brine vs dry-salt: when to add water and what it costs (flavor dilution)20:15 — “There’s no singular way to ferment vegetables” (core philosophy)21:50 — Fermentation Journeys + Tiffany’s inscription story24:55 — New book: Fermentation: A Natural History (what it is / isn’t)26:40 — Chestnut shio-koji project (enzymes + umami)29:45 — Koji Alchemy + growing koji on “almost anything”31:00 — Simple DIY koji incubation setup (light bulb + controller)33:10 — Black garlic isn’t really fermentation (and the Instapot workaround)35:30 — Tradeoffs: vacuum sealing vegetables (benefit vs waste)37:05 — Chestnut miso + spontaneous pancakes (dosa, buckwheat, mung bean)41:00 — Why he teaches so much: the hunger for fermentation confidence44:50 — Pear pressing → accidental vinegar (and why timing matters)47:50 — Packets of yeast are new; wild fermentation is the old standard50:05 — “You don’t need a packet of white powder to make sauerkraut” (mic drop)

Episode ID: 1000746751621

GUID: ba85114c-454e-480a-bba1-e63475d5329e

Release Date: 26/01/2026, 20:53:58