Published March 16, 2019
Ever since I began cooking professionally, the art and process of fermentation have fascinated me. So much so that Wild Fermentation, a book by self-taught fermentation revivalist Sandor Ellix Katz, was the only book, besides my own personal recipe notebooks, that I brought with me when I first moved to France. Considering how little space I had in my suitcase at the time, that is saying a lot.
Katz’s book came out in 2003, but it was five years ago or so, just as I was leaving Vancouver, that the art of fermentation – and the book’s influence – had really started to pick up steam. Katz’s philosophy and approach simplified fermentation, making the process of preparing and eating this food joyful and accessible.
Link to the full story and recipe here.