Fermenting food is so easy, so nutritious and such fun that it’s no wonder industrial food companies don’t do it or encourage it! We ferment cabbage (to make sauerkraut), flour and water (to make wild yeast and thence sour dough bread), black tea (to make kombucha), radishes and more cabbage (to make kimchi). From right to left in the photo above that’s sauerkraut, kompucha, more sauerkraut (back),wild yeast (front), kombucha and kimchi bubbling away in our kitchen.
Rose petal and redcurrant mead fermented using wild honey
The philosopher of fermentation is Sandor Ellix Katz. His book “The Art of Fermentation” is a great read but it’s not a recipe book. Sandor’s approach is to give you the basic principles and let you do whatever you want with them. He’s a fermentation liberationist, as it were.