Chelsea Green Publishing

Chelsea Green Blog

Washington Post Praises the Wonders of Fermented Foods, and Sandor Ellix Katz!

After tuning in to David Gumpert’s blog about the recent madness surrounding raw milk and other raw foods, it’s refreshing to find some mainstream media coverage that focuses on the deliciousness and benefits of fermentation and friendly bacteria.

As usual, author Sandor Ellix Katz and his essential cookbook Wild Fermentation are given the praise they deserve, and other “fermentation fetishists” in the DC area are highlighted. Lovely photos accompany the article on the Washington Post’s website.

By Kristen Hinman

Special to The Washington Post Tuesday, September 14, 2010; 10:14 AM Friendly bacteria might not be an easy notion to wrap your brain around in the context of food these days. Monica Corrado says bring ’em on. And she’s not the only one. Pack raw food into a jar, then seal it to keep out air, says the Takoma Park teacher of lactofermentation. Leave at room temperature and let feisty, naturally occurring microbes go to town for several days or even weeks. Open. Taste. Feast. To see Corrado lick her lips after lapping up some of her “live” homemade ketchup, to watch her eyes dance as she opens a jar of her bubbling salsa and, yes, to taste her hissing peach chutney, redolent with crushed red pepper, is to concede that she might be on to something. Part science, part art, lactofermentation is an ancient method of food preservation using live bacterial cultures. Anathema though it may seem to a generation of antibacterial hand-gel obsessives, the technique is increasingly being embraced by DIY aficionados and whole-food advocates who like the idea of low-tech preservation and also believe that unpasteurized foods aid digestion and boost immunity. As Corrado puts it, “We’re live people. We’re not meant to eat only dead food!” … “I would say 99.999 percent of people in the United States eat fermented foods every single day,” says Sandor Ellix Katz, author of “Wild Fermentation” (Chelsea Green, 2003). “Bread, cheese, yogurt, sour cream, coffee, tea, chocolate, salami: Many everyday foods are produced by microorganisms and fermentation. Even though it mostly takes place behind factory doors, where nobody has to think about the fact that it’s the cultivation of bacteria that are enabling these foods to grace our table, there they are, everywhere.”
Read the entire article here… Check out Wild Fermentation in our bookstore, and in just a few weeks we’ll also have available a DVD of one of Sandor’s popular fermentation workshops. Watch a trailer in the bookstore!


Why Modern Wheat Is Making Us Sick

Why is modern wheat making us sick?  That’s the question posed by author Eli Rogosa in her new book Restoring Heritage Grains.Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and ‘wheat […] Read More

Recipe: How to Make a Simple No-Knead Einkorn Bread

If, like author Eli Rogosa,  you are allergic to modern wheat, it may be time to investigate baking with einkorn.Rogosa suffered miserably from bloating, malabsorption, and indigestion for many years. No doctor could help her, but when she removed wheat from her diet, the symptoms vanished. Her vitality returned with the added bonus of pounds […] Read More

Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More

Recipe: Fermented Hot Sauce with Wild Greens

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More

The Fermentation Revolution Wants You!

Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com