19 books
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12 voters
Fermentation
“
Culture begins with cultivating the land, planting seeds, bringing intentionality to cycles that we act to perpetuate.
”
― The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World
― The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World
“
I had thought fermentation was controlled death. Left alone, a head of cabbage molds and decomposes. It becomes rotten, inedible. But when brined and stored, the course of its decay is altered. Sugars are broken down to produce lactic acid, which protects it from spoiling. Carbon dioxide is released and the brine acidifies. It ages. Its color and texture transmute. Its flavor becomes tarter, more pungent. It exists in time and transforms. So it is not quite controlled death, because it enjoys a
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”
― Crying in H Mart
― Crying in H Mart
