Fermenting Frenzy

Mention fermented food and most people ususally grimace. Yet fermentation is one of the more common ways to prepare food and drinks. It's an easy step too that even home chefs can follow. The results are often pretty tasty and a great way to preserve all sorts ot foods.

The process was the subject of the main article in yesterday's New York Times Dining section. The huge piece was written by Dining regular , Jeff Gordinier,Fermentation , he found, is a process using bacteria to basically"cook" food. There is also a cookbook written by Sandor Ellix Katz, The Art of Fermentation by publisher Chelsea Green gives recipes on how to use this prep method to your advantage.There are recipes for the famed Korean kimchi or pickled cabbage along with ones for eggs pickled in soy sauce. Fermentation is making a comeback with some Manhattan chefs, especially the ones at the famed Momufuko.

Fermentation is nothing new, It has been around for centuries,Germans have used it for centuries in the making of sauerkraut. Other, more ancient civilizations such as the Sumerians and the Egyptians used fermented grains to concoct beers. Our earliest ancestors fermented berries to preserve them and to create a heady brew. It makes sense to ferment  because it's a method  of handling a harvest and making it last during the colder months This way his  people can enjoy summer's bounty during a harsh winter. . Fermented foods are also being rediscovered for their health benefits  as well. They  help to stave off everything from breast cancer to heart disease and osteoporosis.

Fermentation is a food process that is beneficial on many levels. It can help preserve foods and make them tasty.It helps in creating .better health but most  of all it's a great way of holding onto summer's bounty.Enjoy favorite veggies in a tasty brine.