Wild Fermentation!

[Annemieke]

I'm not one for complicated recipes, but I've always loved 'Wild Fermentation' by Sandor Ellix Katz. Simple, and some not so simple, recipes for making your own ferments. Plus lots of info on the why and wherefore. Fermented oat-porridge (just leave in airing cupboard overnight) is my favourite breakfast, and every autumn I make a lot of the radish-and-root kimchi with all the mooli/daikon from the allotment. Vegetable ferments, bean ferments, dairy and vegan, bread, wines, beers, vinegars ..... and plenty of room for improvisation. What to do with a glut? Ferment it! Yum, and good for you.

[fabindia]

Hi Annie - I remember an edition of radio 4's 'The Food Programme' a little while back about fermentation. Here's the link. Not been brave enough myself to try something like that yet. Though having said that, we do bake our own sourdough bread and make our own cider, which is sort of wild fermentation. http://www.bbc.co.uk/programmes/b01g4ks7

[Stef]

How timely!

We are just talking about final decisions on what to grow, planning storage, increasing homemade etc etc.

This sounds like a thing we could investigate - Thanks

[albertajune]

This is something that I'm not sure would appeal to me but I may have the wrong idea about it. Does everything have that yeasty taste?
I know that the germans have always pickled fermented cabbage but not heard of anything else. I will research on the internet. Interesting

[Annemieke]

I don't think it is a yeasty taste AlbertaJune, more a tiny bit acid. I love fermented mashed potato, or mashed swede for instance, or kale: those all benefit from a bit of tang. Once you know the principle, practically anything benefits.
Although one veg I've never managed to ferment is beet: unfortunately, for we usually have quite a lot which we can't eat before they start sprouting!