Sandor Katz, author of Wild Fermentation, discusses home cultivation of fermented foods with live cultures including the health benefits

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SHOW INTRODUCTION People seem to know that it’s good to take probiotics and some even know that it’s good to have good cultures in your gut for healthy digestion. BUT few people know that probiotic powders and capsules still contain some dairy, are highly processed, and often have saccarides in them that are meant to "feed" the cultures and these can cause uncomfortable gas. AND even fewer people know that the best, most hypoallergenic and digestible form of probiotics is sauerkraut. All that and extra B vitamins and vitamin C. Now, this is mostly homemade sauerkraut but before you start groaning listen to how easy it is! Grate fresh organic cabbage, pound it a little on a cookie sheet, and pack it into a canning jar or crock, add salt and water and wait a week. The thing is that it’s fun and it tastes like nothing else. The other thing is that you have control over it. It’s like growing something. In fact, it IS growing something. Now in these times of terrible economic and political horrors where we’ve lost control over too many things, this simple alchemy in the kitchen is, well, healthy! Join us in the next hour as we learn about fermentation and how to make live culture foods from vegetables to porridge that boost immunity and longevity with Sandor Katz author of Wild Fermentation.