Guest // Leda Scheintaub

Host // Toni Bark, MD

cultured foods jktAre you ready to get cultured foods into your kitchen? We have answers to your questions!

What are cultured foods? Why are they called cultured? Are they just pickles or is there more to it?

Are we talking about German sauerkraut and Korean kimchi? Japanese miso and Greek yogurt? (Quick answer: all of them!)

What are some of the different ways to use ferments? Are they just snacks and accents or can they be part of your daily recipes? Tell us about rejuvelac and kvass!

How can you tell the difference between a live ferment and a pasteurized pickle?

How, exactly, are these foods nourishing and healthy? What do they have to do with probiotics?

Are ferments difficult to make? What tips can you offer? Will my kids eat them?

Host Toni Bark interviews the author of The Cultured Kitchen, which draws on the traditions of fermentation from around the world.

ledaLeda Scheintaub trained as a chef at the Natural Gourmet Institute in New York and has been a recipe developer and tester, editor, and writer for the past twelve years. She has contributed to the following books: Organic AvenueDoctor’s Diet BookbookEasy Sexy Raw, and The Ciao Bella Book of Gelato and Sorbetto. Her next book, with whole foods pioneer Rebecca Wood, is The Whole Bowl: Gluten-Free, Dairy-Free Soups and Stews. Visit her atLedasKitchen.com and on Facebook and Twitter.

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