Always interesting to have people come out to talk with us Warden. Are your recipe's pretty traditional or do they include some of the way out there stuff like fermented shark?

I am right up there with this question. I am just not that familiar with fermented food. Canned food - yes. Dried food - yes. Fermented.... sour krout? Can anyone give me some hints on what other fermented foods are even out there....

Creme freche, Kimchi, wines, saki, Tempeh, sour dough bread, mead. prosciutto, yogurt, soya sauce, and some hot pepper sauces that I am aware of. I have heard of a fermented mares milk beverage from the steps of asian russia but never had the opportunity to try it.

FYI.
http://en.wikipedia.org/wiki/Fermentation_(food)#Bean-based

I've made injera bread (an Ethiopian fermented bread made of Teff grain), drink beer, eat natto, cook with miso, eat tempeh, use soy or Vietnamese fish sauce, etc, etc.

Fermented foods are all around us! Enjoy!

Recipes are mostly traditional and not way out there. Though I think this book has a bit of everything and that's what makes it special.