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Why You Shouldn't Wrinkle Your Nose At Fermentation : NPR

Stashed in: Good Eats!, Korea, Yum

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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."

Also: the power of SMALL KOREAN LADIES compels you to love our national pickle!!!

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!

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