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Join Emily and Frank as they discuss the basics of fermentation and the role it’s played — both historically, and in our kitchens today.
Links and Additional Content:
‘Fermentation’ – When Food Goes Bad But Stays Good via NPR. Contains text and audio interview with Sandor Katz, author of The Art of Fermentation
How do Fermented Foods Fit into World History?
Vegetables prepared to ferment (BEFORE IMAGE). Public doman via https://www.flickr.com/photos/134527582@N03/19708660083/in/album-72157656844875521/
Fermented vegetables (AFTER). Public doman via https://www.flickr.com/photos/134527582@N03/19708660083/in/album-72157656844875521/
Injera – Ethiopian fermented bread. Image via Wikimedia Commons user By Lukasz Nowak (Own work) [CC BY-SA 4.0]
Kimchee (Korean pickled cabbage). Public domain.
Oolong tea leaves, dried and fermented. Public Domain.
![Injera - Ethiopian fermented bread. Image via Wikimedia Commons user By Lukasz Nowak (Own work) [CC BY-SA 4.0]](http://hiddenhistoryofbusiness.com/wp-content/uploads/2015/11/Injera_Texture-150x150.jpg)
