So read the subhead of a July 14 Denver Post article. Fermented food is apparently making a "big bubble" on the scene. I had no idea I was so with it.
The Mister and I gleaned from the article that we needed the book it kept referencing, The Art of Fermentation by Sandor Ellix Katz, as this year's anniversary present. We ordered it to arrive at our house just as we did (yesterday). So now we are home and contemplating the romance of starting a big batch of anniversary Kraut-Chi or some back-to-school noni or smekra in the 110 degree heat. The book is hefty, so in the right light I suppose it could be considered a desk set (because it's certainly not copper, wool or brass).
We also ate some fabulous meals while on the road, and stayed two different nights in hotels away from our kids, so instructions for promoting beneficial bacteria are not the only way we celebrated, just the most amusing.
I'll keep you posted on acidification results.
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