Fermenting fomenter

A bonus for me as an intern last year was a copy of Wild Fermentation by Sandor Ellix Katz and over the summer it was my little bible for fermenting just about anything I could get my hands on. Katz delves into the historic significance of fermentation, something that is practised by most cultures around the globe, as well as briefly examining the science of live cultures. He also looks at the health benefits of live cultured foods and why ferments have gone out of fashion as our food system increasingly relies on mass production and standardization.

All the fermented foods we find commonly are listed, with recipes for sauerkraut, sourdough, beer and wine featured, but there’s also a host of lesser known cultures such as amazak√© (sweet Japanese rice drink), injera (spongy Ethiopian flat bread) and kombucha (sweetened tea fermented with a SCOBY – symbiotic community of bacteria and yeast) covered as well. A basic list of resources is included for obtaining cultures that won’t just happen to be hanging around like the koji mould, Aspergillus oryzae, needed to make miso. Experimentation is strongly encouraged and fermenting can be a pretty exciting process; flavours develop over time, you can taste as you go and if you’re like me and don’t really follow recipes that strictly, every jar tastes different.

Over the course of the season I mostly used lacto-fermentation, one of the simplest fermentation methods (vegetables + brine + time) that can be ready in less than two weeks, for a few batches of kimchi and innumerable jars of mixed vegetables. Just before I left Quebec we put a batch of elderberry wine on using elderberries found on an urban forage – thanks to the Gatineau council for planting elderberry in public spaces we were able to harvest just enough for the recipe – but there are many recipes I plan to try in the future.

I found fermenting to be an easy process with tasty results and I’d encourage anyone whose ever thought about it to give it a try; it can be as simple as filling a jar and letting nature go!

Wild grape leaves

Recently I was excited to discover a grape vine hanging along the northern fence line of the farm only to realise that wild grapes are common in North America and there are at least a dozen such plants in various spots around the Hendrick Farm development site.

I’m still stoked to have discovered another wild harvest and although the grapes are months away, late spring and early summer is apparently the time to pick and preserve grape leaves so they can be stuffed and turned into delicious dolmades. A little internet research turned up a myriad of ways to prepare them:

After picking about 200 leaves I tossed some into the freezer raw and canned a mason jar full with plans to harvest again and set a couple of jars fermenting in the coming weeks. Bring on the dolmas!

Illustration from Vintage Printable at Swivelchair Media