Spur a Cultural Revival With Food Fermentation

With traditional fermentation, one of the oldest processes of preserving food, we can drive a cultural revival that reclaims our food and revitalizes our communities.



Handmade Crocks
Handmade crocks by Sarah Kersten, of Berkeley, California, are made in the style of the famous German Harsch crocks with moats that fill with water to create a water lock and prevent fresh air from entering the fermentation chamber. These crocks come with semi-circular weights to keep contents submerged.
SARAH KERSTEN
The Art of Fermentation
The “Art of Fermentation” is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics while providing a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
COVER: CHELSEA GREEN PUBLISHING
I Will Ferment Myself
“I Will Ferment Myself,” a print by Modern Times Theater.
MODERN TIMES THEATER
Stuffing Salted Vegetables
Stuffing shredded and salted vegetables into a jar. Keep stuffing until vegetables are submerged.
DEVITREE
Culture
“Culture,” a papercut by Nikki McClure
NIKKI MCCLURE











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