Friday, December 4, 2009

What I'm Reading - Wild Fermentation

What do beer, yogurt, sauerkraut, kimchi, vinegar and miso all have in common?  They are the products of fermentation, perhaps the oldest method for processing and preserving food. 

The micro-organisms that result from fermentation can have a positive effect on both our palates and our digestive system.  If you've ever take a cycle of anti-biotics, you know how dependant we are on the little guys floating around our intestinal track.  Far from being solitary beings, humans are actually a symbiotic colony of trillions of good bacteria.  These little organisms are essential to good health.  They help our bodies function in a myriad of ways, and fight back infections from the bad ones.  Every single one of us is literally teaming with life.

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

This book by Sandar Katz is less a cookbook (although there are tons of recipes) and more an exploration of "the history and politics of human nutrition." So if you're looking for a little "culture," here's a good place to start.

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