For fermentation enthusiasts, the process is almost spiritual. Cultured foods “are the food of the people,” they say. “It belongs to all of us. It’s not just for foodies … or people who can afford to go out and buy raw, fermented foods at the store; it’s for all of us.”
Many of the area’s fermentation pioneers were no doubt inspired or influenced by the work of author and do-it-yourself-food activist Sandor Ellix Katz. His books — which include The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements, Wild Fermentation and The Art of Fermentation — have helped spark the modern fermentation revival.