The flavorful space between fresh and rotten

[TennesseeRains]

Author Sandor Ellix Katz has spent the last decade promoting the nutritious�and delicious�benefits of fermentation, an ancient practice in which foods are transformed by naturally occurring organisms to enhance their flavors and extend their usefulness.

Considered a �fermentation revivalist,� Katz describes fermentation as "the flavorful space between fresh and rotten." With his new book, �The Art of Fermentation��a comprehensive guide to do-it-yourself home fermentation�Katz hopes to empower people to reclaim the ancient process.

Katz�also known as "Sandorkraut"�began his love affair with fermentation in 1993 after he moved to Cannon County, Tenn., from New York City and started a garden.

http://www.nooga.com/156233/fermentatio ... nd-rotten/

 

[Andy S.]

:COOL:

 

[basset]

Sounds interesting but it is possible to overdo this fermentation thing:

http://en.wikipedia.org/wiki/H�karl

" It has a particular ammonia smell, similar to many cleaning products. It is often served in cubes on toothpicks. Those new to it will usually gag involuntarily on the first attempt to eat it due to the high ammonia content.[1] First-timers are sometimes advised to pinch their nose while taking the first bite as the smell is much stronger than the taste. It is often eaten with a shot of the local spirit, a type of akvavit, called brenniv�n."

 

[BamaProud]

Cool. Finished a week of fermentation yesterday. I don't know how good it is for me, but it sure tastes good!

 

[basset]

Now that's more like it... have made a few batches myself, not recently though.