From Ben Strulo, Felixstowe, Suffolk, UK
When it comes to fermented food, Isabelle Savary-Auzeloux recommends finding a trusted source and cautions against the do-it-yourself route. That will seem strange to people in South Korea and other countries where traditional fermented food is routinely made at home (2 November, p 39).
Like most home-cooking techniques, fermenting requires some care to be safe. However, I think the consensus among food scientists is that as long as normal food hygiene and reputable recipes are followed, then it isn’t risky. Aspiring fermenters shouldn’t be put off.
