Old Time Fermentation Is The Newest Food Trend

If a cliche like "everything old is new again" or "what goes around comes around" holds any truth to it then it is certainly time for fermented foods to make their big comeback.

The trend started in the kitchens and basements of people who are doing everything they can to make food and the process of making of food a more local, accesible art. I am merely a loyal follower of the cult of DIY foodies. Every year my garden produce, some salt and a big crock again finds itself in use with the book (or link) Wild Fermentation by Sandor Ellix Katz by my side.

The first year I tried pickles and with the first hestitant bite I was in love. The most expensive gourmet food store jarred pickle could not possibly compete with my humble self-made pickle which was done in 2 weeks by simple putting sliced cucumber, spices and salt in an old crockpot crock on my counter. The tang, the bite, the fizz, was like nothing I'd ever experienced in a pickle. Putting them into the refridgerator to stop the fermentation process was a mistake. The aliveness of the homemade pickle demands a crock on the counter.

From cucumber pickles I got more an more adventureous. Okra pickles, saurkraut, ginger ale, the list of fermentation possiblities goes on and on. In a world of ever increasingCucumber pickles fermenting in a glass jar DIY knowledge this is one trend that wont be going away anytime soon.