There’s something a bit mystical, a bit magical about fermented foods. Of all the aspects of the traditional foods movement that I love – healthy fats, good meat, fresh cream and bone broth – I’ve fallen hardest for fermentation which is why I teach classes on fermentation and focus so many of my energies on this simple, fresh art.
There is, indeed, a bit of otherworldly magic to the transformative process undertaken by thousands (millions? billions? gazillions?) of tiny microbial minions who eat away at a foods sugars and produce a food or drink that is positively resilient with nourishment and complex, unmasked flavor. It’s a lovely process.
Yesterday, as I put up a quart of pickled garlic scapes and a half gallon of white kimchi (that recipe is yet to come, but you can check out my recipe for traditional hot kimchi), I thumbed through my friend Alex Lewin’s newest book: Real Food Fermentation.
Real Food Fermentation
Real Food Fermentation is a fermenter’s manifesto of sorts – one that truly celebrates real food as it not only covers the basics behind fermentation, but also addresses the why: why eat real food, why avoid GMOs, why we need microbes and enzymes from fermented foods.
From here, Real Food Fermentation delves into simple questions on equipment, technique and tools venturing beyond the recipes in the book – coupling the science of fermentation with the art.
Real Food Fermentation also provides simple, but beautifully photographed, recipes for fermented foods: sauerkraut, pickles and cultured vegetables, yogurts and kefir, simple meat and fish ferments and fermented fruits and chutneys. In this way, it’s a beautiful companion to Get Cultured! – the online fermentation workshops hosted here at Nourished Kitchen.
How Real Food Fermentation is Different
The past two years has seen an exponential rise of interest in fermented foods and a handful of books have been published to meet this growing interest (and I’ve read each of them), but Real Food Fermentation is, in many ways, different – simpler, more practical and with information that can appeal to fermentation enthusiasts who are new or who are long-time fermenters like my family.
Perhaps the most helpful aspect of the book is the detailed, step-by-step photographs which guide the reader through each step of the fermentation process – so you know you’re doing it right, properly, and safely.
Where to find Real Food Fermentation
Real Food Fermentation was just released today! Right now you can order it through Amazon on sale for $15.83 – saving about $9 off the retail price of $24.99. Also, check your local independent book store.