What do these foods have in common?  Cheese, coffee, chocolate, wine, bread, beer and saurkraut.  That’s right, they’re all fermented! We’re talking about lots more than kombucha, kimchi and yogurt.

Mild French sourdough with dried cherries and coriander

In fact, fermentation has been a critical strategy for preserving foods for hundreds, if not thousands, of years.

In this Deep Roots Radio conversation, historian Julia Skinner chats about her latest book, Our Fermented Lives. In it, she describes how this culinary skill has shaped cultures and communities all across the world. Dr. Skinner is the founder of Root: Historic Food for the Modern World.

I hope you enjoy this lively interview. Do you make fermented foods? Let me know.

Sylvia

sylvia@bullbrookkeep.com