Podcasts

Fermentation revisited

fermentationApologies for the delay in publishing this podcast. One of the joys of not being tied to “proper” radio is the freedom to give a story the length it deserves. The downside is that nobody is cracking the whip to whip things into shape on time, so that sometimes, even with the best will in the world, the schedule slips. Maybe if this were my day job …

Bread, yoghurt, pickles: I do love my domestic microbiology. So does Ken Albala, of the University of the Pacific in Stockton, California. His enthusiasm outstrips mine, though, not least because he probably has more space for his experiments. One manifestation of that enthusiasm is a Facebook group dedicated to The Cult of Pre-Pasteurian Preservation and Food Preparation. For Ken, sterilising fermented food is a no-no. Who better, then, to explain how it is that “pickled” has come to mean “boiled in vinegar” rather than “naturally fermented”.

Podcast: Play in new window | Download (Duration: 14:51 — 13.9MB)

Subscribe: Google Podcasts | Spotify | Android | RSS | More

Of course, the whole business of home fermentation has reached fever pitch, manifested by the pickle trend being the number one sketch on a trendy comedy series. Let us not, however, throw the baby out with the brinewater. It really is remarkably easy, and if you want to start, there are endless reams of advice on the internet. Just ignore anything that suggests you boil the proceeds. Emboldened by Ken, I do plan to try sausages some time in the New Year.

Notes

  1. If you’re on Facebook, do check out Ken Albala’s Cult.
  2. The current main man on fermentation is Sandor Katz; here’s what he has to say on facultative anaerobes (i.e. Lactobacillus species) versus obligate anaerobes such as Clostridium botulinum, and why you really have nothing to fear.
  3. Katz also did a great interview with NPR’s Fresh Air.

Engage

You might also like:

  1. Crispy crunchy mega-munchy I am reliably informed that the taste of a soggy potato crisp – or chip, if you prefer – is identical to that of a crispy one. But the experience falls far short of enjoyable. A crisp needs to be,...
  2. What a bunch of turkeys Arrested on suspicion of cheerfulness Spaghetti Carbonara Day, read by the author. (I didn’t steal it; I set it free.)...
  3. Backyard vegetable breeding It isn't that difficult. Carol Deppe was a guest here a few months ago, talking about how most people misunderstand the potato, which is about as nutritious a vegetable as you could hope for. I found out about that because I was checking out...
  4. Getting to know the cinta senese on its home turf The rebirth of a Renaissance pig A breed of pigs, well known as far back as 1338, almost vanished in the 1960s. Now it's back, and it's delicious....