I guess I get it.
I don’t know about this image. It was the header pic for a FaceBook group called “Chicken Keeping for Assholes” that I was invited to join. For some reason.
As you might expect, there are tons of chicken keeping groups on social media. What you may not know is how bloody and acrimonious they can be. The main divide is between those who see chickens as livestock and those who keep them as pets. It usually comes to a head over culling sick birds. I’m going to guess the “Assholes” group is in the pro-culling camp.
But I don’t want to talk about that. I want to talk about fermenting food. Have you ever?
Sauerkraut? Pickles? Kimchi? Kefir? I’m talking ferment in brine, not pickle with vinegar.
From what I’ve read recently, the vinegar thing is a fairly modern imitation of food that has been fermented naturally — it tastes similarly sour, but is more controllable and consistent for commercial production. Even most of the stuff that has been fermented traditionally in brine is apparently zapped before packaging to kill the bacteria.
Yeah, that’s right. I’m still on my gut bacteria kick.
Don’t get me wrong — I love me a good ol’ kosher dill pickle. But I’m looking to brine stuff at home and eat friendly bugs. The produce season will soon be upon us!
February 15, 2018 — 9:46 pm
Comments: 20