“While the act of fermentation is microbial and understandable with the use of science, the art of fermentation is a cosmic one. The art dances and teaches the fermenting artist. Through technique we have gained the ability to utilize and co–create, while the ferment acts on its own. It is for this reason, the most experienced fermenter still expects the occasional surprises. You see, this “controlled” process is still quite wild and independent and we can gain a sense of confidence and surrender from this knowledge.
By understanding our reliance on our gut flora, we discover a course of action that promotes a positive future. Our genetic inheritance is the only property we truly own and have the potential to pass to our children. This is the only possession we can expand and nourish as our own.”
Chef Frank Giglio on fermentation
And, that last part is a statement my epigenetic-loving self endorses- I about cried a tear of joy when I read that- it’s the very reason I work in epigenetics. Our ancestral data, it’s all we really own and have the ability to nourish and pass on- yes! Frank, you so have it right!
T H E C O U R S E
Throughout three weeks, chef Frank will teach you about recipes and techniques covering sauerkraut, kimchi, preserved lemons and soy free miso along with brining pickles and lacto-fermented hot sauce. In week 3 you’ll finish up by making your own kombucha, water kefir and mead!
Ready to learn about fermentation? Sign up for Frank’s class here.