vendredi 10 janvier 2014

Wild fermentation

Krauts and Kimchi
at Two chicks farm

My new year's resolution is to explore fermented food. I recently started experiementing with Kimchi. I got two books about fermentation for christmas. And here in North Carolina fermentation seems to be en vogue. We visited the work shop of Two Chicks farm, who grow veg and produce fermented and pickled food. One of them has just done a workshop with Sandor Katz, the author of The Art of Fermentation.

The same day we visited friends , who just happend to have a larder full of home made mead, Kimchi in the fridge and all books by Sandor Katz in the kitchen.