|MOM in Mount Vernon, I assume. Based on the contents of their refrigerator, I think fermentation is becoming more popular, every time I go there I see something new.|
Although lactobacillus fermented vegetables are very common in Asia (think kimchi) and Eastern Europe, they are very far from mainstream in the US.
I learned to make sauerkraut at a class taught by some Weston-Price devotees. The teachers said if you want people to think you're weird, buy Sally Fallon's "Nourishing Traditions."
If you want people to think you're really weird, buy Sandor Katz's "Wild Fermentation."
I guess I am really weird, I had both already.
But Sandor Katz's new book, "The Art of Fermentation," has none other than Michael Pollan writing the foreward. And where Michael Pollan goes, there will be many, many followers.
All kinds of cool recipes in there, including water kefir (not really related to milk kefir) and kombucha and Japanese bran pickles, etc., etc., etc. I am looking forward to trying beet kvass. We joined a CSA this year (farm share) and are expecting to be inundated with fresh vegetables for months. This week, first week, included turnips and kohlrabi, among many others. To eat or to pickle, that is the question.
Last but not least, the local Slow Food group is having a tour of Sally Fallon's farm later this month. Lunch will include bread, cheese and charcuterie, none of which I can have, so I am skipping it. I expect that Sally Fallon knows how you can get organic milk which is not ultra-pasturized.