Why I Ferment (and why you should too)

Last year, I got started with fermenting. I started small. It began with home brewing kombucha, a fermented tea, and expanded to sauer kraut in an amazing crock my grandma gave me for my birthday.

I had heard an an interview on NPR with Sandor Katz who had just published and new book called The Art of Fermentation the year before, and was intrigued. I did a bit of poking around, remembered that the friend who taught me to brew kombucha had mentioned a book called Wild Fermentation. After I looked it up, and realized it was by that same guy who had caught my attention so strikingly on the radio, I decided to pick up a copy.

You should do the same! Even if you don’t ferment!

Wild Fermentation is so much more than a cookbook. In it, Sandor Katz offers his expertise in getting you started. It’s less a cookbook and more of a helping hand. He gives quite specific recipes, but encourages the reader like a friend would, to go out and find your own ferments.

What really connected me to his style of fermentation, though, was the spiritual aspect of it. Yes, fermented foods are full of probiotics. Yes, they have lots of readily absorbed vitamins and nutrients. Yes, fermenting is a practical way to preserve a garden harvest. But for me, thanks to Mr. Katz’s gentle guidance, it’s also about connecting with other living things.

When you allow foods to ferment wildly, that is, to pick up the natural flora and fauna in your own space, what you are doing is forming a partnership. You’re not going to the local brewers’ supply and buying a strain of yeast. You are offering a comfortable home and hoping that new friends take up residence. You can’t make them grow. You can’t put them in the jar yourself. You have to close your eyes, reach out your hand, and wait for the microorganisms to reach back.

The last chapters of the book especially moved me. In those chapters, he talks about life, death, and social change, and he draws a comparison between wild fires and fermentation. Like Katz, I’ve seen the detestation of fires, although not a close as he has. I will never forget watching the fires burn down out of the mountains and down to the sea when we lived in California. The change in the landscape is dramatic and undeniable, painful, and destructive, despite the new life that rapidly rises from the ashes.

But, as Katz says, there is undeniable change in fermentation also. Flavors become stronger, foods become more nourishing, spoilage slows or ceases. It makes me think of Nonviolent Communication and how we can peacefully create change through partnerships without tearing everything down to ashes.

I’m back to fermenting here in the Midwest and I will certainly be posting more about that. I’m learning new techniques, and revisiting the old, and I will definitely be sharing that with you more. In the meantime, go get a copy of Wild Fermentation and get inspired!

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6 thoughts on “Why I Ferment (and why you should too)

  1. I’m excited to hear about your journey! This year has been the year of fermentation for me too. Some has succeeded – like lactoferm salsa and kombucha, and some has failed miserably – like my sauerkraut and kefir. But I’m really into the awesome health benefits and the connection to the past, and I really enjoy it. :)

    • I am really struggling with the milk kefir, too. I can’t get it to not taste awful. I’m going to try a recipe from a fermenting group for chocolate milk kefir and see how that goes. I got ruined for kefir with the sweet bottled stuff from the store.

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