Reasons to Love Funk
Funk expands your mind, man. We’re not kidding. Taking a tour of the world’s fermented foods — think Moroccan preserved lemons, Swedish surströmming, Belgian beer, or Japanese natto — expands your palate, and introduces you to the techniques and historic rituals of different food cultures. Mind. Blown.
It’s ALIIIIIVVE! If you’ve ever tried to ferment pickles or feed sourdough starter, you’re familiar with the thrill of having your own personal Frankenstein in the kitchen. Care for your creation properly and you’ll enjoy the myriad flavors of a living, ever-changing food. Treat it wrong, and it could turn into a monster.
Simplicity itself. You don’t have to be a protégé of George Clinton and Parliament Funkadelic to bring the funk to the house. A super simple sauerkraut just requires cabbage, salt, a clean jar, and some time.
Funky by nature. Not all processed foods are unnatural. Fermentation is a natural process that has been used as a way to preserve food for centuries.
We built this city. Believe it or not, our bodies host more bacteria cells than human cells — and that’s a good thing! This internal microbial metropolis keeps us healthy, and fermented foods have been proven to support beneficial bacteria and help us absorb nutrients.
Hard workers. The glory of funky foods is that they’re a boon to flavor. (Hello, cheese!) And in addition to their health benefits, they can save energy, by reducing the need for both refrigerations and cooking, according to microbial maestro Sandor Katz, author of The Art of Fermentation.
