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.
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Link to the full story and recipe here.