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"Culinary inspiration can come in unlikely forms. For &lt;strong&gt;Cortney Burns&lt;/strong&gt;, co-chef of &lt;a href=\"http://www.bartartine.com/\" target=\"_blank\"&gt;Bar Tartine&lt;/a&gt; in San Francisco, it started with a doctor\u2019s appointment.\r\n\r\n\u201CIt\u2019s not so sexy: I was having digestion problems,\u201D she says. A naturopathic doctor put her on a regimen including sauerkraut and water kefir, a fermented soda. The pro-biotic prescription was a delicious success.\r\n\r\nFermented foods like sauerkraut and yogurt contain \u201Cgood\u201D bacteria that aid digestion, which in turn improves nutrient absorption. As Burns felt better, she began experimenting at home. She realized that lactic acid, a fermentation by-product, was \u201Cdeepening flavor, creating awesome layers.\u201D Discovering that funkiness inspired her to start an expansive fermentation program at Bar Tartine, ranging from dry, effervescent fruit sodas to tart pickled vegetables.\r\n\r\nBurns isn\u2019t the only pro who\u2019s hooked. Fermented pickles, kimchis, and buttermilk are now part of the savvy chef \u2019s arsenal. \u201CFermentation provides a special acidity and buoyancy,\u201D says &lt;strong&gt;Hugh Acheson&lt;/strong&gt; of &lt;a href=\"http://www.empirestatesouth.com/\" target=\"_blank\"&gt;Empire State South&lt;/a&gt; in Atlanta, who hops up salads with fermented pickled carrots.\r\n\r\nBut there\u2019s another reason chefs are experimenting with fermentation: It\u2019s easy. \u201CThis is grandmother stuff, not avant-garde molecular cuisine,\u201D says Burns. Try these two great ways to bring the new-old trend home. The ginger \u201Cbug,\u201D which jump-starts the fermentation in this recipe from chef Cortney Burns, Bar Tartine, San Francisco, specifically uses organic ginger because it\u2019s rich in microbes. You\u2019ll have extra bug; use it to make more grape soda, or try 4 cups fresh unpasteurized apple juice in place of grape. This boldly flavored fermented kimchi recipe comes from chef Jon Churan, Perennial Virant, Chicago. For this recipe from chef Hugh Acheson, Empire State South, Atlanta, letting the carrots sit past the initial 5-day pickling will make the flavor more pronounced."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/recipes/healthy/slideshow/make-fermented-soda-and-kimchi-at-home>