Fermentation as Metaphor: From the Author of the Bestselling The Art of Fermentation

from Sandor

"I am deeply devoted to my practice of fermentation. In my home at this moment, I’m tending two long-term sourdough starters, one wheat and one rye, along with yogurt, and jun, a cousin of kombucha; periodically I dip into large vessels filled with half a year’s supply of kraut and kimchi while I wait for misos and shoyu and doubanjang and mirin and takuan and salo and saké and various country wines and meads to slowly ferment. In this realm there is a lot of waiting. . . . The more I ferment, and the more I think and talk and learn about fermentation, the more I realize that what is even more exciting to me about fermentation than its practical manifestations is its profound metaphorical significance."