A group of us had the pleasure to spend an evening with Sandor Ellix Katz a “fermentation revivalist” (Firefly Kitchens hosted Event). Sandor loves to talk about the art of fermentation, a natural process we fear tremendously in our culture, the idea of aging food outside of refrigeration goes against what we know about food preservation. Most food and beverage fermentation processes are ancient rituals than humans have performed since many hundreds of years. I learnt about fermentation in my nutrition training, but discovering Sandor’s books, information, videos, etc. have opened another universe in my personal and professional worlds. The fermentation bug has bitten me and friends it is contagious
Sandor talks and writes about the transformative power of fermentation with such enthusiasm that he makes you want to try to ferment anything and everything just for the fun of it and to see what happens. He makes the process look easy and exciting cautioning that is an art form with many mysteries to be discovered. What is fermentation anyways? Biologists use the term fermentation to describe anaerobic metabolism, the production of energy from nutrients without oxygen.
You will hear more and more in the mainstream about this topic, for now I will leave you with these thoughts from Sandor Ellix Katz: “As you watch your fermenting food bubble away as bacteria and yeast work their transformative magic, envision yourself as an agent for change creating agitation and unrest releasing bubbles of transformation into the social order. Use your fermented goodies to nourish your family and friends and allies. The life-affirming power of these basic foods contrasts sharply with the lifeless industrially processed foods that fill supermarket shelves. Draw inspiration from the action of bacteria and yeast, and make your life a transformative process.”
Sandor’s Katz web site Wild Fermentation