This page is for collecting my various fermented food stories and articles.
Earlier this year we conducted a fermenting workshop, and I wrote three articles in support of that effort.
The first article, entitled “Live Show” talked about the similarities and differences between pickling and fermenting.
“Living With Rot” was my article that described the most basic vegetable fermentation techniques, and the advantages to the human of eating fermented foods in their raw form.
After the workshop I wrote an article to wrap up the experience and emphasize the things that the attendees were most interested in. That article is called “Show’s Over, Move Along.”
Bacteria are an absolutely essential part of the human anatomy. Most people don’t realize that the bacteria outnumber the human cells in your body by a factor of ten. The microbes that you have evolved to take advantage of know how to communicate to you their needs. In this article, “One Hundred Trillion Hitchhikers“, I explore the ways that your system and your ‘micro biome’ communicate and coexist.
The summer is the time of the year when you need to know about fermenting. This time of year there is plenty of fresh produce at your local farmer’s market–way too much for you to eat it all while it is fresh. The next best thing to fresh foods are fermented foods–in some respects they are even better for you than fresh. Now is the time to brush up on the hows and whens of fermentation. I recommend the book “The Complete Idiot’s Guide to Fermenting Foods“. I really enjoyed the book, and so far the recipes that I have tried have all been worthy of trying again this season.
I sell the fermenter, either with or without the blue lid, on my website here. You can order yours by clicking the link HERE. If I ever figure out how to add the ability to purchase items here in the wordpress site I will incorporate that button on the home screen. Until now, you can find it using the link above.
Great website, Dan! There’s so much information here, I hardly know where to begin. So I’ll just forge on ahead, and learn all the way. Thank you!