Saturday 9 April, blog by Kristina Nitsolova, photos by Clementine Sandison
It is a wonderful thing to realise how much can be learned in the space of a few hours, even if the subject may be the ancient practice of fermentation (pre-dating agriculture).
It took an afternoon in the Soil City lab to motivate me to turn all the leftover vegetables (especially cabbage) from the weekly Locavore veg bag into all sorts of delicious sauerkraut experiments and to give rye sourdough bread making another go. Hearing about the different approaches to preserving and preparing food of experienced Glasgow-based ‘fermentators’ made the use of natural fermentation techniques seem less of an aspect of countryside life and more of a possibility for a healthy urban diet.
Some great books to guide the novice as well as those more experienced in the art of fermentation, are available in the Soil City library- The Art of Fermentation and Gut reveal a lot about the principles and health benefits of incorporating more naturally fermented foods into our modern diets.