An enlightening and delicious road-adventure-cookbook from the young woman the New York Timesdubbed "The Johnny Appleseed of Pickling."
Three years ago, food activist Tara Whitsitt had a dream- to take to the road in a converted school bus turned fermentation lab, and spread the tasty gospel of kombucha, kimchi, and kefir nationwide. The dream inspired Tara to put wheels on her fermentation practice--to bring her microbe-dense delicacies, her expertise, and her generosity to food communities across the country. Her motto along the way- Tasty food belongs to everyone.
She converted a 1986 International Harvester bus into a cozy kitchen workshop--fellow fermentation guru and supporter Sandor Katz calls it "a mobile fermentation recruitment station"--and took off from Eugene, Oregon, teaching her skills to curious attendees and hosting potlucks highlighting the regional and seasonal produce of each stop on her tour. The project accrued a following, and she gave it a name- "Fermentation on Wheels."
Through her winning stories, illustrations, photographs, and more than forty recipes, Fermentation on Wheels tracks the two years and 20,000 miles Tara spent on the road, where she became known as an apostle of outrageously delicious, creative, healthy, and sustainable fermented flavors--from kombucha to sauerkraut to wild berry wines. A practical and delectable cookbook, Fermentation on Wheels is also an inspiring celebration of how food traditions (and starter cultures) can bring people together, pollinate their minds, and change their lives for the better.
