PREAM, or Pickles Rule Everything Around MEPosted: July 11, 2013
To answer, fermenting is an endlessly entertaining combination of chemistry, health, and flavor. Each batch of fermented veggie/tea/grain or (Dare I) meat I make is a scientific exploration of the best kind.
The edible kind.
My body is a ship for billions kindly bacterial travellers. A man shaped Carnival Cruiseliner, complete with unlimited buffet, plenty of leisure, and a well maintained waterslide. Together we happily sail through the day feasting on probiotics.
By comparsion, many sad sailors are travelling on decrepit slave galleons, forcing their pour gut flora to work hard hours, in the dank fiberless bowels of their bowels. They subsist meagre rations of occasional yoghurt and pasteurized dills.
So I surround myself with ferments, cultural reflections of my internal culture.
Culturing is my culture, and for most of our brief existence it has been the human culture. Only recently the human gut had to settle for the a society pasteurized.
And yes… I can pickle that.
Keep Guts Alive, Remember 3 and 5
– 3 tablespoons seasalt
– 5 pounds cabbage