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Category Archives: 52 Weeks of Bad A** Bacteria

The Importance of Fermentation: An Interview with Sandor Katz

Many of you will remember that in 2012, I got serious about fermenting and started a new series called 52 Weeks of Bad A** Bacteria, where I featured a new ferment recipe or fermentation-related post each week in 2012. I ran into some set-backs in the fall of 2012, and I didn’t get to finish […]

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52 Weeks of Bad A** Bacteria – Week 32 – Lactofermented Garlic

When I started out on this lactofermentation journey this year, the very first ferment that I made was fermented garlic. It was so easy to do and the results were amazingly delicious. The cloves lost their heat and almost became buttery in texture. The flavors were strongly garlic, but they were more complex than just […]

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