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consciouseating


Fermented Foods Revival Rediscover Probiotic-Rich Foods


by Judith Fertig


Colorful jars of fermented Korean kimchee, Indian chutney, German sauerkraut and bottles of kombucha line many grocery store shelves today. We’re in the midst of a fermented food revival.


Grassroots Groundswell


“I grew up in New York City as the grandson of immigrants from Belarus, and sauerkraut and pickles were common foods I always loved, but nei- ther my grandparents nor anyone else I knew made them,” says Sandor Katz. This Woodbury, Tennessee, writer who travels the world giving related workshops is credited with bringing fermented foods back into the limelight. He explains, “I am self-taught and learned to ferment by experimentation. It was that first successful batch of sauerkraut that sparked my obsession.


42 NA Triangle www.natriangle.com


I also love eating cheese, beer, choc- olate, coffee, yogurt and many other products of fermentation.” Kirsten and Christopher Shockey,


the authors of Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes, homestead in Oregon’s Jackson Valley. “A fateful Christmas gift—a ceramic crock full of bubbling, fer- menting cabbage under the tree, funky fermenty smell and all,” first piqued their interest, Kirsten recalls. “Eventually, we started our own small farmstead


Fermented Chopped Salad, recipe page 44.


casanisa/Shutterstock.com


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