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.
Friday, December 4, 2009
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