Century Eggs, Rotten Shark, Sauerkraut: A Fermentation Exploration

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Close-Up Of Century Eggs And Noodles On Plate

Derek Dellinger, a writer, local brewer and fermentation enthusiast, decided to eat and drink only products that were created by microbes for an entire year. He delves into the science and nutrition of fermentation in The Fermented Man: A Year on the Front Lines of a Food Revolution. His diet goes beyond common foods like sauerkraut and yogurt as samples lesser-known dishes including Century Eggs and “Hákarl,” Icelandic rotten shark.