I can't get enough. Their kim chee is great too.
Posted on 10/29/2021 3:37:01 PM PDT by nickcarraway
If you’ve ever put away a serving of house-fermented vegetables at a fancy restaurant or had a roommate taking up your counter space with a crock of slowly bubbling sauerkraut, it’s likely you have Sandor Katz to thank. The self-styled “fermentation revivalist” has become a globe-trotting mascot for the power of bacteria and yeast to create delicious food, a kind of modern-day Johnny Appleseed of tangy, savory flavors.
Katz discovered fermented foods in the early 1990s when, after receiving an H.I.V. diagnosis, he moved from his hometown of New York City to a queer community in rural Tennessee, where preserving the surplus from the garden was a matter of practical necessity. He began teaching and writing on the subject, and his book Wild Fermentation is still a standard reference for how to turn milk into yogurt and cucumbers into pickles. His third book, 2012’s definitive The Art of Fermentation, carried a foreword by Michael Pollan and won a James Beard Award.
For his latest, Sandor Katz’s Fermentation Journeys, Katz shares recipes and stories from the places fermenting has taken him: from corn beer in Colombia to pickled tea leaves in Burma and Australian turmeric paste. Katz talked with GQ about eating at Noma, the potential (and the limits) fermented foods have for health, and the hard-won pleasures of acquired tastes.
(Excerpt) Read more at msn.com ...
I can't get enough. Their kim chee is great too.
Of course this is the whole point of MSN running this story. A cutsie story about pickles which also happens to normalize a perverted lifestyle.
Who doesn’t like olives?
Me. Hate the damn things. Ick. Yuck.
I started a year ago or so after having bachelor radish kimchi at a Korean restaurant.
Self taught from the internet. I did tons of pickling cukes and peppers American style in my youth, married a man who doesn’t really like pickles so quit until this past year when I decided to give fermentation a whirl.
He still doesn’t eat my gourmet ferments, but dang my last batch of kimchi/kraut crossover is the bomb with bratwurst.
Then I won’t ask what you think of capers.
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Huge fan of Indian relish!
...and Rasam soup.
In my youth I would wait till Mom and Dad were away to sneak a tablespoon or two of apple cider vinegar. Makes my mouth water just thinking about it.
Me.
Dislike the black ones.
Loathe the green ones.
Sauerkraut has been around for centuries. Pickles, olives, kimchi, pickled eggs, relishes. They are part of history. This article written as if the guy was the one who discovered fermentation. It’s really a ridiculous article. Maybe the writers never ate yogurt or drank beer until they met this guy. If he had much to do with it he would be a millionaire. Billionaire!
Sounds like he stuck his pickle in the wrong jar.
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