Why You Shouldn't Wrinkle Your Nose At Fermentation : NPR
Geege Schuman stashed this in Science Too
In his introduction to Katz's book, The Art of Fermentation, food writer Michael Pollan says we've been living in an age of Purell. He calls fermentation "an eloquent protest against the homogenization of flavors and food now rolling like a great, undifferentiated lawn across the globe."
You must realize you've just given Adam a new term of endearment for you: My Little Korean Pickle.
I definitely need to use that phrase!