The list of fermented food in our lives is staggering: bread, coffee, pickles, beer, cheese, yogurt and soy sauce are all transformed at some point during their production process by microscopic organisms that extend their usefulness and enhance their flavors 다운로드.
The process of fermenting our food isn’t a new one: Evidence indicates that early civilizations were making wine and beer between 7,000 and 8,000 years ago — and bread even before that 다운로드.
But was exactly is fermentation? And how does it work? Those were the questions that fascinated Sandor Katz for years. Katz calls himself a “fermentation revivalist” and has spent the past decade teaching workshops around the country on the ancient practice of fermenting food 지방의 누명 다운로드.
“If you walk into a gourmet food store and start thinking about the nature of the foods that we elevate on the gourmet pedestal, almost all of them are the products of fermentation,” he tells Fresh Air‘s Terry Gross 킹스맨 유료 다운로드.
Listen to the full interview on NPR’s Fresh Air – ‘Fermentation’: When Food Goes Bad But Stays Good