[Sca-cooks] Fermented/Pickled Food and Passion

[Susan Fox-Davis]

I am very keen on his book and have corresponded with him by e-mail a
little.  He is close to us in spirit, for the love of pure food the way it
was originally prepared.  I've been using his instructions for simple garlic
dill pickles and they are a sudden sensation in these here parts.  Mistress
Renata seems to prefer the garlic cloves in the brine to the cucumber
pickles themselves!  I plan to serve home-made pickles and kraut for a
Sausage-Inna-Bun lunch sale at an upcoming tourney.

Selene

On 4/18/05 3:49 AM, "kingstaste at mindspring.com" <kingstaste at mindspring.com>
wrote:

> While not period, I was at a lecture yesterday by Sandor Katz, author of
> "Wild Fermentation".  His website is www.wildfermentation.com .  He is
> writing another book on Food Activism.  He brought some very aromatic
> saurkraut that was delicious, although he answered a question from the
> audience that went something like "I did a lot of fermentation after I
> bought your book last year until my roommate complained that I was stinking
> up the whole place".  His response was that many people like products such
> as cabbage that had been fermented only a couple of days, resulting in
> increased lactobacillus but still retaining a crunchy, fresh taste and
> hardly any smell at all.  (He said he prefered the stronger flavors
> himself).