Ever since I bought a copy of Sandor Ellix Katz’s Wild Fermentation shortly after moving to Portland I’ve been a food fermentation freak.
I love everything about home food fermentation. I love the DIY aspect of crafting foods that I love such as sauerkraut, wine, and miso. I love the time and patience involved in creating these foods and drinks — most ferments I make take anywhere from a few days to a year. I love the full flavor of food ferments — from pungent and sour to salty and spicy to sweet and effervescent. I love that fermented foods and drinks are inherently good for me because of the live micro-nutrients they contain. I love that I’m carrying on food traditions born well before refrigeration, artificial preservatives, and pasteurization. The list goes on and on.
In January 2009, I got to travel to Nashville to meet one of my heroes — Sandor Ellix Katz — and interview him for The Sun Magazine. In October of 2009, we got him to come out for the inaugural Portland Fermentation Festival that David Barber, George Winborn and I organized and continue to organize every year. The date is still TBD for this year’s and I’ll let you know soon when/where it will be.
For now, I’ve got a bunch of home food and drink ferments that I’ve been checking on, bottling and eating up lately to share with you here. This weekend I started a sour cherry wine with fruit collected from a neighbor’s tree. I’ll post about that soon.
If you’ve never done any home food/drink fermentation I recommend starting with saurkraut or kimchi. They’re both quick and easy ferments that pack a lot of flavor. I can’t recommend Sandor Ellix Katz’s book Wild Fermentation enough. I use it all the time. Happy fermenting! Let me know what you make.