Fermentation

You don't want to waste any of it because it's taken so long to grow.

Fermenting.

kind of time as an ingredient if you've ever done fermenting even if you've just made yogurt if you go onto my website you will find a recipe for yogurt that I use all the time it is so simple there's a lot of stirring and there's a lot of waiting but there isn't very much in the way of cooking and all you need really is live yogurt and milk that's it Fermenting feels kind of especially aligned with Nordic Grannycore because it requires surrender.

You prepare, you wait, and then you have to trust something kind of invisible to do its work for you.

Cabbage becomes sauerkraut, takes a long time sauerkraut.

There's something kind of philosophical about it, I have to say.

A transformation that can't be rushed, only observed.

Fermenting teaches that decay and creation... are not opposite, but part of the same thing.

Yeah.

Fermented and aged in stainless steel.

So you

don't get the

La temperatura en estas bodegas permanecía relativamente constante durante todo el año, perfecta para guardar carnes conservadas, productos lácteos fermentados y otros alimentos esenciales.

Fermentation became a pillar of Viking conservation, and not only for alcoholic beverages.

They fermented vegetables, dairy products, and even fish.

The process not only preserved food, but increased its nutritional value.

Pickles have been quite a thing over the last few years.

Fermenting has been a big thing.

Um, so i- it's really nice to be, to, to be able to kind of start doing this again.

Can you do this at home? Could you do it-

She's now also started a sub stack and I would love you to give her a follow.

It's Magic Martina, M-A-R-T-Y-N-A, Ferments, F-E-R-M-E-N-T-S. She's a horticultural consultant and fermentation specialist.

10 plus years of hands on growing food, fermenting it.

And she believes passionately that living soil is the key to a healthy life.

We wanted to keep fermentations short because the alternative was over-fermentation.

That's, uh, a term that a lot of producers know that is equal to defects.

Over-fermentation means defect, something went wrong.

So historically, the point was to make the fermentation as short as possible.

That was the best advice at the time, and one of the technologies that came out of that were the ecopulpers to mechanically wash the mucilage off the coffees.