fermentation

This is part-three in a three-part series about fermentation. Part-one contains information related to the nutritional value of fermented foods. It also touches upon the role that fermentation might play in personal, societal, and ecological renewal. It concludes with recipes for fermented vegetables. Part-two deals with dairy products and their non-dairy counterparts. This section is devoted to fermented grain products.

"Wow, that pink blob is moving. You are not going to eat it, are you?" I glanced at the dosa batter which was bright pink because it contained red lentils. It was creeping dangerously close to the top of the container. "Oh yes," I replied. 

This is part-two in a three-part series about fermentation. Part-one contains information related to the nutritional value of fermented foods. It also touches upon the role that fermentation might play in personal, societal, and ecological renewal. It concludes with recipes for fermented vegetables. This section deals with dairy products and their non-dairy counterparts. Part-three will be devoted to fermented grain products.

The airport security worker eyed my three-once bottles with suspicion. I feigned indifference and fought off the urge to speak. A jar of home-made nut butter had been confiscated from me after I had explained what it was. So I thought it best not to expound upon fermentation and the revitalization of local food traditions. Instead I simply prayed that the sourdough starter might pass for shampoo. What the blood-red beverage of fermented beets might be taken for I dared not imagine.

 I recently had the chance to conduct an email interview with Sandor Katz, author of the book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. The book is an easy, appealing DIY guide to fermentation. This is part 2 of our 2 part interview. Read part 1 of my interview with Sandor Katz here.

Lee: What are some of your favorite foods you’ve discovered through your interest in fermentation?

I recently had the chance to conduct an email interview with Sandor Katz, author of the book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. The book is an excellent, fun, and straightforward look at fermentation, and an especially handy DIY tome for those so inclined. I'll admit to being a bit intimidated by the idea of fermenting my own foods (although I do love to eat sauerkraut, kimchi, miso, yogurts, and lots of other things in the book), but I thoroughly enjoyed the book. It's written in Katz' easy going style (the guy goes by the nickname "Sandorkraut," which says a lot about him), and is an approachable, easy read. Here's the interview: