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Book Review: Cooked by Michael Pollan (Part 4) — 11 Comments

  1. I’ve never made sauerkraut, but we’ve made pickles, kimchi, and other pickled veggies. I haven’t done this in years, but my husband spent years in pursuit of the perfect homemade dill pickle! I don’t can anymore, so I no longer make pickled foods. Now you have me wondering if I should start again.

  2. Very interesting Joy. I have come across many recipes on pinterest on how to make your own cheese, apple cider vinegar etc. and thought I might like to be brave and try some. I’ve only ever made pickles for canning.

  3. I really want to try fermenting something. I actually get a newsletter from a company that specializes in it, but I haven’t been brave enough to try it yet – beyond making yogurt. I didn’t realize there were so many benefits to fermented food, like the mood improvement.

  4. Pingback: Dewey’s Read-a-Thon Introduction Post | Joy's Book Blog

  5. Do dill pickles count as fermented vegetables? We have been reading and hearing a lot about intestinal issues over the last couple of years and it’s gross, but also intriguing to think about growing healthy bacteria or “recolonizing your gut”. I know I heard a segment on making your own kimchi on The Splendid Table, but I haven’t tried it. We’ve done marinated cucumber salads, etc. but I don’t think that’s the same thing?

  6. Interesting!! Hub and I were just discussing the rise of allergies yesterday (after reading Jama’s post) and the effect of too much sterilization In our society. You have me very curious about this section of the book–especially given my husband’s food allergies.

  7. Michael Pollan’s name looks so familiar. Maybe he has other books like this one. I see you mentioned sauerkraut in passing. I love sauerkraut, but no one else in my family likes it.

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