Mastering Fermentation by Mary Karlin
by ballybeg
We all know that eating fermented foods is good for the health of our gut microbiome. It is really surprising just how many foods and drinks assist those good bacteria to thrive in our guts, like the obvious ones: yogurt, pickles, sauerkraut, vinegar, kombucha and creme fraiche. But add to that list sausage, sourdough bread, fruit chutneys, corned beef, gravlax, olives, chocolate, cheese, wine & beer. We have a long and richly varied association with fermentation throughout history, assisted by the world of bacteria, which turns our crops and animal-source products into very tasty, healthy and able-to-be preserved foods. The health, flavor and digestibility of almost any food can be enhanced by the working of good bacteria and Mary Karling can show you how.
Mastering Fermentation is an excellent resource to help you explore how to do this in your own kitchen, with very little fuss and at very little expense. You mostly need some salt, and sometimes some whey, a few crocks or Ball jars, basic kitchen equipment and a little patience (it takes time for the magic to work). Karlin covers all the basics and then walks you through fermenting vegetables, dairy, grains, meat and beverages. There is something here for all tastes and eating styles. Some recipes are more challenging than others (Hop Stoopid Ale, feta cheese or wood-smoked pastrami anyone?), but the majority are familiar and no-reason-not-to-start-today easy.
Besides being useful and full of intriguing experiments, Mastering Fermentation is also a handsome, well-organized, picture-laden book which is a delight to read. She includes a very comprehensive list of resources and websites for supplies and support, as well as a bibliography for further reading, if the fermentation bug strikes you!
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