A Nova Scotian author is exploring the world of fermented foods and its history within the province.
Adventures in Bubbles and Brine, a new book by Philip Moscovitch, details his journey of exploring the rich history of fermenting in the province and its revival.
Moscovitch says the book highlights the recent boom in fermented foods, but also tells the stories of traditional recipes still made around the province today.
“One of the things that is interesting in Nova Scotia is a lot of this stuff has a long, long history, going back hundreds of years,” he said.
“People are either bringing it back in its original form or giving those traditional recipes a bit of a twist.”
His journey starts out with a visit to Big Tancook Island, the long-believed sauerkraut capital of Nova Scotia, where he explores the background of traditional sauerkraut making.
The book touches on everything from craft beer, wine making and meat preserving, to going over the do’s and don’ts of fermenting, and aims to take readers along for the ride while providing them with a few recipes to try.
“There’s a mix of recipes throughout,” Moscovitch said.
Author Philip Moscovitch
“Some of these are not unique, they are variations of recipes I’ve come across elsewhere over the years that I’ve experimented with and changed. For example, there are many ways to make Sauerkraut, but the basics are all the same.”
The book is now available for purchase both in store and online, and Moscovitch will be visiting Lexicon Books for a book discussion as well as a Q&A session in Lunenburg on April 25 at 2 pm.
