Sandor Katz has had a deep and longstanding love affair with fermented foods that spans decades. His book The Art of Fermentation is considered by many to be the Bible of DIY fermentation (although if you're just starting out his book Wild Fermentation is a little less overwhelming). His latest book is Fermentation Journeys. PLAYLISTS AND CITATIONS: https://loveandradio.org/2023/06/rotting-with-style/ SUPPORT THE SHOW: https://loveandradio.org/member Learn more about your ad choices. Visit megaphone.fm/adchoices
The harmful germs keep proliferating in the devastated cell.
They will eventually break out of it and spread far and wide.
Last night in this new experiment, the cell is made to live with lactobacilli of human origin.
These long rod shaped germs on the nucleus of the cell are lactobacilli.
I eat this, like, brought to our focus.
We find the lactobacilli only clinging to the surface of the cell.
These bacilli do not intrude into the cells, but multiply on the outside.
I had a tongue that was in a brine with koji for, like, two.
Months, and the cells keep living peacefully.
Like a koji pickled cow tongue.
Moreover, the lactobacilli defend the cells of the intestines against the intrusion of pathogenic germs.
Some friends came over for dinner last night, and we ate that.
I grew up eating tongue, but I certainly have enjoyed the fact that if I show up at a potluck or something with tongue, some people are just scandalized.
And maybe they've seen it minced up in a taco or something, but that's.
The only way I've ever.
They've never seen anyone, like, just slice up a whole tongue.
Yeah.
I've always had sort of a ravenous appetite.
I'm a bottom feeder.
I like to eat the things that are abundant and leftover.