And when I found myself with a garden, faced with a surplus of cabbages and radishes, sauerkraut beckoned me. Yet, as my path through life led me to various nutritional ideas and dietary experiments, I did learn about the digestive benefits of bacteria present in living fermented foods and began to experience their restorative powers. In fact, products of fermentation-not only pickles, but also bread, cheese, yogurt, sour cream, salami, vinegar, soy sauce, chocolate, and coffee, as well as beer and wine- were prominent in my family’s diet (as they are in many, if not most, people’s), though we never talked about them as such. Ittle could I have imagined, as a New York City kid who loved pickles, that those delicious, crunchy, garlicky sour pickles would lead me on such an extraordinary journey of discovery and exploration. S A N D O R E L L I X KAT Z Foreword by Michael Pollanį E R M E N TAT I O N AN IN-DEPTH EXPLORATION OF ESSENTIAL CONCEPTS AND PROCESSES FROM AROUND THE WORLD With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |