Tag Archives: apple cider vinegar

Wild Fermentation by Sandor Ellix Katz

I recently became re-inspired to ferment something. This happened once, a few years ago, when I tried and failed to make a crock of sauerkraut. I love homemade sauerkraut (my Mom can make it effortlessly). It’s supposed to be the easiest thing to ferment in the history of fermentation (maybe with the exception of fruit ciders). This time around, as I was reading about sauerkraut, I realized what I did wrong the first time: I kept the crock too cold. Last time, I put it directly into the basement to forget about for a few months. My basement isn’t freezing cold, but I guess it stays pretty cool–too cool for adequate fermentation. Months later, it was just a salty muck, and I threw it out.

This time around, as I was studying fermentation, I read accounts of Germans keeping crocks of sauerkraut by the stove. People said they kept crocks in their kitchens, etc., where it was warmer, and then placed them in a cooler location once the sauerkraut reached it’s idea flavor. So, I tried again.

This time, I kept the container (I’m using a glass jar) in the kitchen, and within a day, it was a frothy and bubbly. Recipes said it could be ready in as few as three days, and it’s true! Within three days, I had sauerkraut. I fully intend to keep it in the kitchen until the flavor it just right. When it’s good, I’ll refrigerate it for easy access.


second attempt at sauerkraut

While researching fermentation, one book kept reappearing and that was Wild Fermentation by Sandor Ellix Katz. So, I got a (very well used loved) copy from the library and read it in one day. The author’s enthusiasm for fermentation is contagious. I like fermentation as much as the next guy, but this book pumped me up even more. The first few chapters provide some good history and context for fermentation. There’s also some nice philosophical musing throughout regarding the divine and omnipresent nature of microscopic organisms like yeast.

The recipes in the book are artfully crafted. I intended to skim through the recipe section (which is the body of the book), but I ended up reading most of the recipes anyway. The book sold me on the value of regularly consuming fermented food and the value of fermenting that food myself. (I didn’t really have to be persuaded.) Here are a few foods with recipes from the book that seem good and completely doable: sauerkraut, honey wine, yogurt, cheese, kefir, buttermilk (and it’s pancakes), sourdough bread, rye bread, cider, apple cider vinegar, horseradish sauce, and yes, even kombucha.

I’m from Oregon, and I know it’s a cliché that everyone in the Pacific Northwest is always fermenting everything, but it’s true! I grew up with a mother who pickled and fermented foods regularly. It’s the way of my people.

follow up: no poo hair

Two weeks ago, I wrote about my adventures in no poo hair: not using shampoo on my hair, basically. At first, I began using a small amount of baking soda to clean and diluted apple cider vinegar to condition. Baking soda seemed too harsh for me, and after a week or so of that treatment, I decided to shift to a liquid, peppermint scented castile soap, and that has been much better for my hair and easier to apply.

flickr image by Wolfgang Lonien

Everything I’ve read about moving away from shampoo has said that everyone’s hair is different, and it will take weeks of trial and error to figure out the right balance for your head. I’m not going to lie, that’s the hard part, and I’m still figuring it out. For the first first few weeks, my hair was surprisingly easy to comb through, even right after I washed it, and very easy to brush. However, in the last few days, I’ve noticed that it is a little more tangled than it was before, so I’m thinking about incorporating the apple cider vinegar rinse again.

The other thing: sebum. I don’t have naturally oily hair (although everyone who uses conventional shampoo knows the resulting oil slick it creates in a day or two). I did not know what sebum was until I started this no poo experiment. It’s this oily film that your body naturally creates to protect your hair. It’s strange, and you have to clean it off of brushes and combs. That’s definitely a new and unexpected aspect of going without shampoo, but it’s also the reason my hair is so shiny, healthy, and voluminous without shampoo.

Here’s the bottom line: I’m really liking my hair. It feels healthy and thick. It is naturally voluminous and wavy. It has that sun and salt look, that just-got-done-surfing-and-let-it-dry-on-the-beach look. It does not look greasy. I really like that I’m not using harmful gunk on my skin and hair, but I have to admit that, so far, it has been more work. I  wash my hair less frequently, but when I do wash it, it takes more time and care. Shifting from baking soda to castile soap has definitely helped. I’ve been at this for about a month now. Will I stick with it? I don’t know. I think I’ll discover very quickly whether or not this is sustainable once school starts.