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For people living in affluent parts of the world in the 21st century, we are used to preserving food by way of refrigeration.
\\nBut this technique is quite new when you consider that people have been preserving food through fermentation for at least 10,000 years.
\\nOur ancestors experimented with fermenting to make food more delicious, more easily digestible, and more stable for storage. And there are many reasons why you might want to learn the process yourself.
\\nSandor Ellix Katz is a well-known food writer and self-taught fermentation experimentalist. He is the author of several books, including The Art of Fermentation, Wild Fermentation, and The Revolution will Not Be Microwaved.
\\nOn this episode of Reversing Climate Change, Sandor joins Ross to explore the practical benefits of fermentation and explain how our disconnection from food systems contributes to our destruction of the environment.
\\nSandor explains why it\\u2019s valuable to maintain the cultural wisdom around preserving food through fermentation and how our health might improve if we relied less on refrigeration and more on fermenting.
\\nListen in for Sandor\\u2019s insight on the tradeoffs between pure culture starters versus wild fermentation and learn how to take the first steps in learning fermentation\\u2014and why it\\u2019s easier than you think!
\\nConnect with Nori
\\n\\n\\n\\nCheck out our other podcast, Carbon Removal Newsroom
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\\nResources
\\n\\n\\nFermentation As Metaphor by Sandor Ellix Katz
\\nWild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods by Sandor Ellix Katz
\\nFermentation Journeys: Recipes, Techniques and Traditions from Around the World by Sandor Ellix Katz
\\n\\n\\n\\n\\n\\n--- \\n\\nSend in a voice message: https://podcasters.spotify.com/pod/show/reversingclimatechange/message\\nSupport this podcast: https://podcasters.spotify.com/pod/show/reversingclimatechange/support'