You know that jingle for kid’s vitamins: We are Flintstones kids – ten million strong, and growing…. Please tell me you remember that ad or I’m going to feel really, really old. Anyway, that tune has been running through my head about the Northwest Edible Life Facebook page, except instead of ten million, it’s a thousand strong (1,022 at last count).
I gotta say, I’m pretty excited about hitting a thousand Facebook fans (“Likers”?). And when I’m excited, I buy books. For you.
This is pickle making time, people. It’s time for sauerkraut and kimchi and sourdough and all kinds of other stuff that gets pretty tasty thanks to Lactobacillus and countless other of her fellow friends, the beneficial bacteria. It’s Beer-Thirty and a Quarter Past Wine, and those need little beastie helpers, too. Wild Fermentation goes into all these things and more, and teaches you how to safely and confidently perserve and enhance the flavor of your foods through fermentation.
I love this book. I follow Sandor’s recipes for a basic lacto-fermentation brine and have never lost a batch of pickles or beans or turnips. And it’s such and easy preservation technique…way simpler than canning!
Even if the closest you’re getting to Lactobacillus is GoGurt, it’s still a compelling read because of Sandor’s enthusiasm for the topic and personal story. (He’s gay, HIV-positive, living in a commune in Tennessee and healing himself with pickles. C’mon, admit it, you’d totally Netflix that if it were a movie.)
Want to win? Here’s how to enter:
Step 1 – “Like” the Facebook page and leave a comment here on the blog letting me know you’ve done so. If you already Like NWEdible, just tell me that. If you have a conscientious objection to Facebook, let me know what it is and we’ll call that good enough. I’m self-sponsoring this one, so the rules are pretty relaxed.
Step 2 – In the same comment, tell me what your experience is with preserving through fermentation and why you want this book. You don’t have to write a thesis – I’m not going to judge your responses or anything, I’m just curious and hoping you’ll share.
So, one comment and you’re entered. The winner will be drawn randomly and announced next Tuesday, August 30th. In the meantime, I recommend Sandor’s extensive and useful website for more information on wild ferments.
My sincere and tremendous thanks to all 1,022 of you who’ve been willing to join me on this gardener-foodie-urban-homesteader-mom-life ride. It’s pretty amazing to be a thousand strong, and – hey, look! – we’re all growing. Thank you.0