I am a huge fan of Sandor Ellix Katz, who wrote the book “Wild Fermentation”. It was after reading the book that I think about fermentation as alchemy. I see it as Katz suggests, a form of food activism. You are not involved in creating anything, it’s not a process you can call ‘yours’, it doesn’t have any dependence on money and you don’t need a science degree to figure it out.
With fermentation, you are merely participating in the primal dance with life forms smaller than the eye can see and more powerful than the mind can imagine. It wouldn’t be an exaggeration to say that in the practice of fermentation, more depth of meaning is given to experience of life. It is an honour.
Why would fermentation be considered a form of food activism? Simply because we are renegotiating the appropriated industrialised boundaries of what does and does not go into our food. Industrialised food giants have over the years, in orchestration with governments, stripped our food of bacterias and yeasts for convenience of the precious sale, ill-disguised as a concern for health and safety.
The lack of complex nutrition in food, has led to our poor immunity against illness, and obviously, when we involve ourselves in making magic batches of fermented foods, rich in bacterias and yeasts, we are firmly, um, sticking it to the man and also building up an internal garden that takes on warrior proportions.
Eating fermented foods relieves the symptoms related to most if not all auto-immune diseases, effects of chemo, radiation, oral medications. I’m talking about diarrhoea, constipation, ulcers, fatigue, nausea, etc. disclaimer: observations based on feedback given by friends who suffer with theses symptoms and used the kimchi to their benefit. This is not meant to assume that all people to suffer with the symptoms will get the same results
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