This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme kick off the episode with some upcoming events in the fermentation world before welcoming author Leda Scheintaub. Leda’s new book, “Cultured Foods for Your Kitchen,” notably features creative ways to incorporate fermented foods into your everyday cooking. Sharing with Mary and Chris some great ways for the fermentation beginner to start up with the technique, Leda suggests that kefir be a first try. Kefir is a fermented milk drink made with kefir “grains”, a yeast/bacterial fermentation starter. Leda also shares that certain fermented recipes can be paired seasonally. After the break, the group discusses the importance of starter cultures that can be used to make kefir and yogurt. Chris makes it known how big of a fan he is of beet kvass, a fermented beverage made from black or regular rye bread, which Leda provides recipes for in her book. Tune in to hear great highlights from “Cultured Foods For Your Kitchen.” This program was brought to you by Heritage Foods USA.
“This book is a culmination of the years of experimenting with these fermented flavors.” [5:30]
—Leda Scheintaub on Fuhmentaboudit!