From coffee to ketchup, bread to sausage, wine to cheese, fermented foods are all around us – but we don’t have to be so afraid of them
There is a moment in the life of fruits and vegetables that has always puzzled and fascinated me. Put out a dish of strawberries, and in days some darker spots will appear. Maybe a thin tendril of mold sprouts out from the strawberry’s body. At this point, you can still eat it, simply by cutting off the moldy bit. But all of a sudden, the strawberry has clearly died. It’s inedible, sour. It has passed over into the world of bacteria, mold and minerals – it is no longer a self-regulating organism. It has stopped being an individual, but has become multitudes.
Related: Kombucha: can the fermented drink compete with beer at the bar?
Continue reading...from The Guardian http://bit.ly/2sxqHRv
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