Chefs dive into do-it-yourself fermenting

03/13/2013 | Chicago Tribune (tiered subscription model)

Homemade fermented foods such as cheese, olives, pickles, cured meat and yogurt are popping up on restaurant menus and pantry shelves as food lovers ditch the highly processed alternatives in favor of do-it-yourself versions. "Almost everyone above a certain age has a memory of a grandparent who did some fermentation in the household," said cookbook author Sandor Katz. "Coming back to it today is all a part of our desire to get closer to the source of our food and food traditions."

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