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the  art  of  fermentation

16/3/2017

 
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This book is fabulous. It describes fermentation techniques from across the globe in a brilliant way. The author Sandor Ellix Katz talks about fermentation as a kind of activism, speaking to small scale producers. Fermenting takes time, there's a lot of sharing of recipes, produce and skills. It's a way to make food last longer, as well as improving its nutritional value. Another food hero!

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    about me

    I'm Virginia and I run Goodness. I'm slightly obsessed with raw cacao and the medicinal properties of food, which runs in the blood (there are herbalists, nurses and farmers in my family). I'll be posting about chocolate, healing foods, thoughts, recipes and experiments.

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