I became interested in fermented foods less than two months ago but I’m sure I’ll be eating plenty of them for the rest of my life. The benefits have been very clear and — not that it matters — the intellectual case is strong. Being new to it, I have wondered how my ideas and habits might evolve.
I got a glimpse of a possible future from a comment on this blog by Heidi. She linked to a page about kombucha and probiotics and bee-keeping and later sent me a link to a discussion of using probiotics to keep bees healthy. A discussant named Tim Hall said this:
I once scratched open my index finger, and somehow caught an MRSA [Methicillin-resistant Staphylococcus aureus] infection so bad I was in the hospital for a week. This incident completely changed my perspective on chemical culture. Now not a day goes by that I don’t ingest some form of live cultured food…most of it I culture myself.
I make kefir on a daily basis. Kombucha I have not tried since I avoid caffeine. I also make my own sauerkraut, kimchi, koji, miso and koji pickles (and of course mead).
Hmm. I have never made kefir, but it’s not hard to make. I hadn’t even heard of koji, which is a kind of fermented rice.