Healthwatch on 08/06/12

Air date: 
Mon, 08/06/2012 - 11:00am - 11:30am
Short Description: 
The Art of Fermentation

Dr. Naimon talks with Sandor Katz about his do-it-yourself guide to home fermentation. Katz contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics.

"The Art of Fermentation is much more than a cookbook...Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. Or rather, with several different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land. This might seem like a large claim for a crock of sauerkraut, but Sandor Katz's signal achievement in this book is to convince you of its truth. To ferment your own food is to lodge an eloquent protest-of the senses-against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live."--Michael Pollan, from the Foreword



A whole new world

I just started fermenting - yesterday! I'm following guidelines that include adding whey to the liquid used in the fermentation process. I now have a jar of (gorgeous) purple cabbage sauerkraut and a jar of lovely cucumbers with dill from my garden. One reason I'm excited about this approach to preserving is that is seems more alive and in tune with growing and eating food to sustain my life. I also do not miss the boiling water and heat-drenched kitchen that comes with canning.

This has opened up an entire new world of saving my food. I put organic plain yogurt in a jar and let the whey separate through cheese cloth. The yogurt became cream cheese and the whey went into the fermentation process. Whatever part of the vegetable was not fermented went into my home compost bin and back into the garden.

This is the way nature functions - nothing is wasted and every part contributes to the beauty and continuity of life.

I'm looking forward to learning more from your guest and purchasing his book. Thank you for including this topic on your show.

Enjoy your day -





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