The far edge of fermentation
With pickling in firm comeback mode, fans of fermentation are venturing ever further in their preservation quests. San Francisco
chef Staffan Terje, at Perbacco restaurant, is recreating the ancient Roman fermented fish sauce called garum; Nick Balla
and Cortney Burns, at the city’s Bar Tartine, serve up tasty fermented borsch; and Alex Hozven, at Cultured, in Berkeley,
crafts fennel kombucha. What with a new book, The Art of Fermentation, from fermentation revivalist Sandor Katz, and fermentation
festivals popping up all over the West, you can bet we’ll be seeing a flood of cool new fermented foods this year.
Fermentation festivals in the West: Petaluma, CA; Freestone, CA; Portland, OR; and Denver, CO