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Drooled all over my phone! Embarrassing

Merci beaucoup !

Nice documentary The co host is a total MILF

Fantastic ❤❤❤

Oh my god, this documentary is fantastic... During my trip to Korea, I fell in love with kimchi and for years I've been practicing various spontaneous fermentations, from beer to vegetables. I'm planning a trip to China to gain knowledge about cooking. This series of videos is simply perfect, the quality of the footage is extraordinary and the topics are very interesting.

So beutiful people. So inspiring! Thank u for this! ❤

A fantastic movie!

Hi! I did not read all the comments, so apologies if this was already addressed......do we put the kraut in the refrigerator while it ferments, or leave it out at room temp? Thank you. And yes, great video with more thorough information. Thank you!

Amazing series. Please make more episodes!

Nice touch with the Kletzmer to Chinese food

I’ve not fermented before and started this week. Looking forward to learning more

How does the beneficial bacteria get into the mix. I didn't see any "starter" added at all. Where does the bacteria come from?

Thank you.

is there anyone who can teach the fermenting, what is the name of the mushrooms to help ferment teh rice?

Awesome, so simple

I'm normally a strict vegetarian but if I was close to those interesting foods I would gladly make some exceptions once in a while.

Hi Mr Katz, I’m from China and I’m fascinated by your works. But I’ve got a question which puzzles me and somehow put me off from homemade fermented food. in Chinese news media we often read news about people having food poisoning after eating homemade fermented veggies because of a chemical called nitrosamine, which they claim will be naturally produced during the fermentation process. but i have read thru quite a lot of western literature on fermentation and nobody mentions that chemical, and i wonder what the reason is for such disparity? would you please shed some light on this ? many thanks!

My sister-in-law is Chinese and when her husband was living in China, prior to their marriage, his mother (my MIL) went to visit him. She had so many stories of the hospitality of the Chinese people!

Mara you are a king… 😊

im speechless

this culture is incredible

this honestly made me tear up with joy Sandor & Mara... thank you for showcasing such amazing folks for this and I'm so honored to be able to see this and know of Mrs. Ding. true heroes of humanity - you all 🖤 (I know im so late to the game here but I had to say it)

That immersion experience must have been really cool!

Id like to speak with you about a project here in Como Lake Italy. Id like to create a china fermented food followers and practicers.

Loved the whole series. So true to life here in China; sad there is not more! As a foreigner living and working in China, I hope we all can get past all the geo-political issues and move on. The wealth of knowledge locked up in this ancient culture that is seen just seen as “but that is how you do it” is immense. The experience and knowledge locked up in interacting with ordinary Chines people are overwhelming. Thanks for the series.

My favorite episode ❤

Who up watching Mrs. Ding

All of the douban Jiang recipes I've seen online involve closing the paste into a fermentation crock of some sort. I never knew the pixian variety is made in open pots. Perhaps that's the main difference in flavor/authenticity. The germophobe in me is very worried about dust, hair, and mold impacting the ferment but apparently that isn't a problem lol

Omg you see the poor dog 🐕 they eat poor dogs 🤦🏻‍♀️ disgusting foods

What a beautiful presentation and such a nice intro into everyday's Chinese fermentation life, what a beautiful a generous people, love it, love the culture, food, everything about it, thank you so much for sharing it!

Can this be done without the alcohol?

Watching this multiple times, my mind reaches out to the dog kennelled near the fermentation pots. (9:04 mins) Why does he look so sad?

So simple. So good. Sandor's books will show you that this is not rocket science. Highly recommend all of his books.

These comments are like a time capsule.

Oh my gosh I love this so much. Thank you for your wonderful work!!!

Her narration is beautiful, on point.

then you clam you invented it

I'm going to make that! Love a good tofu dish.

Received Sandor's book "Fermentation Journeys" for Christmas so looked to see if he had a channel and found this video. It is 13 years old at this viewing, but still nice to put a face and voice to the book I'm about to read. Really looking forward to making lots of ferments!

6:30 the fat on the 🐖🐷🐽 looks great!!!!

Mouth watering!!!!

Thank you so much for sharing the recipes. What wondrous dishes! This whole series is marvelous.

Each one of these shows has something completely unseen by me. Fascinating. I wish I could try these dishes.

That egg sausage dish blew my mind. I wish these dishes were available near me. You've made me so curious about them.

This was fascinating. The sight of the fermenting peppers was epic, and the meal was very striking.

Hola mil gracias x la información Puedo agregar vinagre?

Que impresionante ¡¡

I love this channel. Still think it should have been called “Pickle Republic of China”, though :)