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.

  • 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.
  • 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.
  • Stuffing Salted Vegetables
    Stuffing shredded and salted vegetables into a jar. Keep stuffing until vegetables are submerged.
  • Culture
    “Culture,” a papercut by Nikki McClure
  • I Will Ferment Myself
    “I Will Ferment Myself,” a print by Modern Times Theater.

  • The Art of Fermentation
  • Handmade Crocks
  • Stuffing Salted Vegetables
  • Culture
  • I Will Ferment Myself

We are in the midst of a cultural revival. People around the world are nurturing a genuine interest in “back-to-the-land” practices and modern homesteading. We want to know where our food comes from, but even more importantly, we want to grow it ourselves and share our abundant harvests with family, friends and our communities. Preserving our food ensures that we are eating the summer cherry tomatoes we harvested from our gardens in the midst of winter. One of the most healthful and rewarding ways of preserving our food is through fermentation. In this excerpt from The Art of Fermentation (Chelsea Green Publishing, 2012), author and self-taught food fermentation expert Sandor Ellix Katz beseeches that we cast aside the monoculture of the food industry, and give back to our local communities by supporting local food and embracing traditional food preservation processes such as fermentation. 

Little could I have imagined, as a New York City kid who loved pickles, that those delicious, crunchy, garlicky sour pickles would lead me on such an extraordinary journey of discovery and exploration. In fact, products of fermentation—not only pickles, but also bread, cheese, yogurt, sour cream, salami, vinegar, soy sauce, chocolate, and coffee, as well as beer and wine—were prominent in my family’s diet (as they are in many, if not most, people’s), though we never talked about them as such. Yet, as my path through life led me to various nutritional ideas and dietary experiments, I did learn about the digestive benefits of bacteria present in living fermented foods and began to experience their restorative powers. And when I found myself with a garden, faced with a surplus of cabbages and radishes, sauerkraut beckoned me. Our love affair endures.

The first time I taught a sauerkraut-making workshop, at the Sequatchie Valley Institute in 1999, I learned that there is a tremendous fear in our culture of aging food outside of refrigeration. In our time, most people are raised to view bacteria as dangerous enemies and refrigeration as a household necessity. The idea of leaving food outside of refrigeration in order to encourage bacterial growth triggers fears of danger, disease, and even death. “How will I know whether the right bacteria are growing?” is a common question. People largely assume that for microbial transformations to be safe, they require extensive knowledge and control and are therefore a specialized domain best left to experts.

Most food and beverage fermentation processes are ancient rituals that humans have been performing since before the dawn of history, yet we have largely relegated them to factory production. Fermentation has mostly disappeared from our households and communities. Techniques evolved by disparate human cultures over millennia, through observation of natural phenomena and manipulating conditions with trial and error, have become obscure and are in danger of being lost.

I have spent nearly two decades exploring the realm of food fermentation. I do not have a background in microbiology or food science; I am just a food-loving back-to-the-land generalist who became obsessed with fermentation, spurred by a voracious appetite, a practical desire for food not to go to waste, and a willful desire to maintain good health. I have experimented widely, talked to many, many people about the subject, and done a lot of reading on it. The more I experiment and the more I learn, the more I realize how little of an expert I remain. People grow up in households in which some of these traditional ferments are the daily context, and their knowledge is far more intimate. Others become commercial manufacturers and develop technical mastery in order to produce and market consistent and profitable products; countless such people know much more than I about brewing beer, making cheese, baking bread, curing salamis, or brewing sake. Microbiologists or other scientists who study very specific facets of the genetics, metabolism, kinetics, community dynamics, or other mechanisms of fermentations understand it all in terms I can only barely comprehend.

Nor do I possess anything approaching encyclopedic knowledge of fermentation. The infinite variation that exists in how people on every continent ferment all the various foods they eat is too vast for any individual to have comprehensive knowledge. However, I have had the privilege to hear a lot of wonderful stories, and taste many homemade and artisan-fermented concoctions. Many readers of my books, visitors to my website, and participants in my workshops have recounted tales of their grandparents’ fermentation practices; immigrants have excitedly told me about ferments from the old country, often lost to them through migration; travelers have reported on ferments they have encountered; people have divulged their quirky family variations; and other experimentalists such as myself have shared their adventures. I have also fielded thousands of troubleshooting questions, causing me to research and think about many more aspects of the inevitable variations that occur in home fermentations.

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