Our friend, Sandor Katz (a fermentation revivalist from Tennessee), talks about the invisible biodiversity that makes fermentation possible; the history of our relationship with fermented foods; and the importance of natural methods.
I bought this book back in 2010 when I got into making mead. It helped immensely. I recently got into home brewing and referred back to this book. There are many out there but this one by far helped the most. Cheers 🍻
I have a question I hope you can answer for me. Does fermenting destroy the solanine in nightshade plants such as potatoes, tomatoes and peppers? A friend suggested to me that the solarine could be causing the joint pain I suffer regularly.
