Women2Women - Winter 2018 - 34

My own experience with home fermentation showed
me that it can offer another benefit, aside from
possible improved gut health, a food storage method,
or the satisfaction of knowing from where my food
or drink comes - it offers the reminder to slow
down and stop rushing. The reminder that some of
the best things in life take time and end up tasting
best when created with loved ones. A practice in
delayed, but oh-so-worth-it, gratification.
I asked her about the fear I, and others, might have of unknowingly
ingesting something that's gone bad, of eating something home-fermented that can make me sick.

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Women2Women Winter 2018

READING
34

ISSUE: 1801
ORG/PUB: Reading Women2Women

"You'll know if it goes bad! You won't be able to stomach it to eat
it," she assured me. Having had batches of kimchi go bad, she knows
it's just a part of the process sometimes, but tells me that it's nearly
impossible to miss that a batch has turned.
For beginner home fermenters, Nan also recommends making
sauerkraut, "It's a good place to start." Cabbage is inexpensive, and
you don't need any specialty ingredients. So, if it doesn't work out,
you haven't wasted a ton of money or preparation time.
My own experience with home fermentation showed me that it
can offer another benefit, aside from possible improved gut health,
a food storage method, or the satisfaction of knowing from where
my food or drink comes - it offers the reminder to slow down
and stop rushing. The reminder that some of the best things in life
take time and end up tasting best when created with loved ones. A
practice in delayed, but oh-so-worth-it, gratification.
My beer or Nan's latest crock of kimchi may, or may not, turn
out perfectly delicious (I won't know until this has already gone to
the printer), but regardless of how it turns out, I can tell you this: I
feel pride in having made something with my own hands, and the
memory of my efforts will linger in my heart long after my keg is empty.
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Table of Contents for the Digital Edition of Women2Women - Winter 2018
