Culture

I caught fermentation fever about 9 years ago.

It’s one of those things that when you wrap your head around it, the way you see the world changes.

When a couple of factors are just right, food is magically transformed, elevated in taste and nutrition, and preserved.

Salinity and temperature create the perfect atmosphere for Lactobacillus to take over, and prevent other, less wonderful strains, to get a foothold.

Lactobacillus itself is very beneficial for our health. I like to think that we evolved together, all the way back to the days of cave-dwelling. Caves also happen to be the perfect temperature for fermentation to occur.

What are some other desirable, human factors, and what are the conditions that encourage their proliferation?