Fermentation is an ancient strategy for food preservation, and brings health benefits and unique flavors. Many fermented foods are so common, they aren’t described as such. Think bread, yogurt, beer, even cheese.
Maddie Elling and Abe Hunrichs of Hosta Hill were intrigued with recipes from Sandor Katz’s "Wild Fermentation," and excited by the opportunity to dig up ancient traditions and experiment with them in the 21st century.
I have grown enamored of naturally fermented pickles and other vegetables, both for their great flavor and for their incredible health benefits...it is amazing what people did with food before anyone understood the science behind it. Ketchup, marmalade and relishes also used to be lactofermented. Ketchup, originally known as ke-tsiap, was a spicy, pickled fish sauce made of anchovies, walnuts, mushrooms and kidney beans from Indonesia.
