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!


4 Books for Growing Food in Winter

Don’t let cold weather stop you from producing and enjoying your own food. For many, the coming of winter simply means cultivation moves indoors or under cover. Small farmers, homesteaders, home gardeners, and commercial growers can extend the growing season with techniques outlined in these essential books. There’s no need for urbanites and small-space dwellers […] Read More

Is My Broth (or Stock) Bad?

Are you planning to start the GAPS diet or any other diet aimed at boosting gut health this year? If so, chances are that stocks and broths are critical components. Even if you’re not changing the way you eat, but you often have pots of aromatic goodness bubbling on your stove, you may have wondered, […] Read More

A Simple Way to Grow Fresh Greens Indoors This Winter

Just because the temperatures have started to drop doesn’t mean you have to live without fresh greens until Spring. Author and gardener Peter Burke’s innovative method of growing soil sprouts indoors can help you grow nutrient-dense greens all year long at a fraction of the cost of buying at market. Burke’s book, Year-Round Indoor Salad Gardening, is […] Read More

Recipe: Medlar Cream Cake

If you’re looking for a simple cake to serve guests, try this medlar cream cake. What’s a medlar? The fruit of the medlar tree, Mespilus germanica, tastes like lightly spiced apple butter scooped soft right out of the russeted skin. The Occidental Arts and Ecology Center in California has a small but significant collection of […] Read More

Chelsea Green: In the Media 2016

Oh, 2016. Where did the time go? Each year, Chelsea Green receives hundreds of mentions (well over 1000 in 2016) in the media both big and small. From interviews, to excerpts, to opinion pieces by authors we’re always working to make sure that the mission and message of each book is spread far and wide. […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com
+1
Tweet
Share
Share
Pin