My dear friend Adam arrived in New York with a very exciting late birthday gift: Wild Fermentation by Sandor Katz. Sandor has a lovely and modest website about fermentation as well. This man is truly WILD about fermentation, and after making my first foray into fermenting, guided by Adam, I think I am too.
Adam and I made the radish and root kimchee. After chopping up various radishes and roots, soaking them in salt water, adding garlic, ginger and chili flakes and pounding them down into a glass vase, we put a jar on top to keep them submerged by the next week, they were fermented!
Not only is it this kimchee delicious, I have this deep feeling of satisfaction after I eat it. Surprisingly, I have found it does not leave an lasting taste in my mouth as I would have expected, but it is important to store it in an airtight container to keep the strong garlic+ smell from taking over your fridge.
The process of fermentation creates probiotics like the ones in kombucha, which is also fermented. As Sandor puts it, we should invite this friendly bacteria to live in our bodies in a symbiotic relationship. He has a pretty special way of describing his passion for fermentation, including a very touching story about radishes. This book is great for anyone looking to spice up their cooking, jump start their health in a new way or reconnect with the desire to do.
Me and Adam: fermented friendship —>