This post shares another recipe from my book that empowers you to be able to transform seasonal harvests in an extremely nourishing format that can be preserved for the long term
Great article! New follower here. Came for the sandor quote and stayed for the miso. Speaking of microbes, I’ve just begun Helminthic therapy. I’ve introduced Necator Americanus hookworms (just 5) to my body and they’re somewhere at the moment between my lungs and intestines where they’ll settle in for the long ride, a few months I hope if I’m careful with my food choices (who would have thought that the tropics is filled with so many anti worm foods, isn’t nature f’king cool?). Lots of scientific papers on it and Ted talks etc.
although I sometimes feel to lazy to read your long articles in one shot, when I do, I am rewarded with the talent of one of the best spiritual food writers of our era: You.
I know you work hard on everything you do and wanted to let you know it’s greatly appreciated!
I wish I could write as well and as passionately as you about food and it’s implications beyond the physical for humanity.
You are doing your part and more, in building this future we all crave.
Thanks, Gavin. Not sure if you mentioned it, but everyone should be aware that the fermented pastes need to be added after the stove is off b/c you don't want to pasteurize the living probiotic bacteria. It's crazy yoghurt is sold with sugars and with most of the fat taken out, pasteurized, defeating the purpose.
When I grew up in Seoul, we had huge earthen jars, sometimes buried in the ground with kimchee, denjang, kkochujang, anchovy paste, etc.
With more and more people becoming self-sufficient, fermented pastes and fermented foods in general will become bigger with all that extra food from our gardens.
Great article! New follower here. Came for the sandor quote and stayed for the miso. Speaking of microbes, I’ve just begun Helminthic therapy. I’ve introduced Necator Americanus hookworms (just 5) to my body and they’re somewhere at the moment between my lungs and intestines where they’ll settle in for the long ride, a few months I hope if I’m careful with my food choices (who would have thought that the tropics is filled with so many anti worm foods, isn’t nature f’king cool?). Lots of scientific papers on it and Ted talks etc.
Wow. WOW.
Okay, I WILL put your book at the top of my WISH LIST!! Coming Soon, in ... May, I will say.
Wonderful, wonderful, so many wonderful things. ^_^
Thank you!!! xo
Let me concur with AI, you're a treasure and it's important work that you're doing nourishing our knowledge base and connection to our food.
Dear Gavin,
although I sometimes feel to lazy to read your long articles in one shot, when I do, I am rewarded with the talent of one of the best spiritual food writers of our era: You.
I know you work hard on everything you do and wanted to let you know it’s greatly appreciated!
I wish I could write as well and as passionately as you about food and it’s implications beyond the physical for humanity.
You are doing your part and more, in building this future we all crave.
Much love brother,
Alain
Thanks, Gavin. Not sure if you mentioned it, but everyone should be aware that the fermented pastes need to be added after the stove is off b/c you don't want to pasteurize the living probiotic bacteria. It's crazy yoghurt is sold with sugars and with most of the fat taken out, pasteurized, defeating the purpose.
When I grew up in Seoul, we had huge earthen jars, sometimes buried in the ground with kimchee, denjang, kkochujang, anchovy paste, etc.
With more and more people becoming self-sufficient, fermented pastes and fermented foods in general will become bigger with all that extra food from our gardens.