Pickles, Life and Death: The World of Fermentation

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.4 • 2.8K Ratings

🗓️ 14 January 2022

⏱️ 54 minutes

🔗️ Recording | iTunes | RSS

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Summary

Fermentation expert Sandor Katz takes on a journey around the globe for a look at some of the world’s greatest fermented foods. He tells us about the joys of making sauerkraut and why fermentation may hold the secret to life. Plus, cookbook author Kristina Cho guides us through classic Chinese baking at home, J. Kenji López-Alt reinvents leftover mashed potatoes, and we learn to make Japanese-style curry.

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Transcript

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0:00.0	Hey, Milk Street listeners. As fall approaches, I've asked Stella Parks to help me answer your baking questions.
0:06.6	So from spice cakes to Halloween candies and much more, we're opening the phone lines to tackle your autumn baking projects.
0:13.9	Please email us at questions at milkstreetradio.com.
0:17.3	One more time, send questions to milkstreetradio.com and we'll be in touch.
0:24.9	Hi, this is Christopher Kimball. Thanks for downloading this week's podcast. You can go to our website
0:30.5	177Milkstreet.com to stream our television show, get our recipes, or take our free online
0:37.3	cooking classes. Enjoy the show.
0:44.6	This is Most Street Radio from PRX. I'm your host, Christopher Kimball.
0:50.0	Fremmentation expert Sandor Katz has earned the nicknameandoor Crout, given his passion for Sarah Crout.
0:56.5	Today, Sandor joins us to demystify the science behind one of the world's oldest culinary techniques.
1:04.3	Fermentation does not require a degree in microbiology or a microscope or the ability to absolutely control the environment.
1:12.1	It's been done by people with the simplest of equipment for literally millennia.
1:19.8	Also coming up, Jay Kenji Lopez out shares his favorite ways to transform leftover mashed
1:24.6	potatoes, and we learn to make homemade Japanese-style curry.
1:28.9	But first, it's my interview with cookbook author Christina Cho. Her book, Mooncakes and
1:33.7	Milk Bread, brings Chinese baking to the home cook. Christina, welcome to Milk Street.
1:41.0	Hi, so excited to be here. Pleasure having you. So the oven is not something that was
1:47.1	typical in a Chinese household until fairly recently, right? I mean, the idea of baking is not something
1:53.4	that was done at home that much, right? You're correct. My grandma, even to this day, I don't think,
1:59.2	has ever turned on her oven. So a lot of the things you find at
2:04.1	Chinese bakeries, I think, are just more special because a lot of people reserve them for
2:08.4	actual bakers that had full-size ovens to make. But home baking doesn't quite have as strong of a culture.
	...

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