Putting bacteria back into our food, one pickle at a time

For millennia, all pickles were living things, home to an invisible mass of microbes. Now they often only live in sterile vinegar - but we need to put the bacteria back, for the sake of our health.

I was recently asked to speak at a friend’s birthday celebrations. Tim being a poet, most of the other guests did a turn in verse. I, however, was asked to riff on the subject of pickles. Party catering came in the form of vinegary vegetables.
 
Tim, you see, is a pickle lover; before I began the research for my talk I might even have labelled him an obsessive. Then I read about America’s small but passionate “fermento” movement. Fermentos believe that pickles are the key to many modern health problems – not just any old gherkins, mind you, but proper pickles: the old-fashioned, traditionally fermented kind. The sort of pickle that’s still alive when you bite into it.
 
For millennia, all pickles were living things, home to an invisible mass of microbes. These microbes were responsible for transforming fresh food into something that would keep for months, even years, through fermentation.
 
The pickles achieved this by converting the sugars in the fresh foods to acids, creating an environment so acidic that no bacteria which were potentially more dangerous could survive. The food was thus preserved almost indefinitely. Three hundred-year-old pickled breadfruit has been found in Fiji in an edible, if not particularly attractive state. As Michael Pollan concedes in his book Cooked: a Natural History of Transformation, “the idea that the safety of a food is guaranteed by the bacteria still alive in it is a hard one for us Pasteurians to stomach”. But every culture has its own fermented speciality, often an acquired taste, because the process often produces very distinctive flavours.
 
It can be hard for the uninitiated to stomach Japanese natto, or fermented soybeans; the same is true of the vinegary Ethiopian injera bread. And Captain Cook fairly had to force his crew to eat sauerkraut to ward off scurvy during a 27-month voyage.
 
As well as the tangy cabbage they could see, Cook’s sailors would have been ingesting all manner of what is called, in probiotic food advertisements, “friendly bacteria”. Yet in the past century what is now a selling point in pricey yoghurt drinks has become the enemy in our diet as a whole.
 
Live yoghurt is the last refuge of the living foodstuff – most “pickles” today are in fact just soaked in sterile vinegar. Even those that are still fermented in the old way, such as kimchi and sauerkraut, are now routinely pasteurised before sale.
 
Fermentos (or “post- Pasteurians”) believe this fear of the microbial world is making us ill – and, though it is unlikely that yoghurt or sourdough holds the key to universal health, there is growing evidence to suggest that, mad as they sound, the fermentos may have a point.
 
Consider that 90 per cent of the cells in our bodies belong to microbes, many of them resident in our digestive system and most of them, if evolutionary theory is to be believed, living there for a very good reason. Though we still know relatively little about the function of the vast majority, studies suggest a diet rich in beneficial bacteria can have surprising benefits, from shortening the duration of children’s colds to relieving the symptoms of asthma and irritable bowel syndrome.
 
It seems that human beings need those microbes as much as they need us, yet we are still doing everything we can to kill them off. The routine use of antibiotics, and our obsession with sterilising everything in sight, from chopping boards to cheese, makes us fail to replenish the microbial crowd within, and neglect to nourish its existing residents.
 
Naturally, only the most deluded fermento would deny that Pasteur’s discovery saves millions of lives worldwide, but in a far more hygienic age it is no longer a universal panacea. We need to put the bacteria back, and if that means fermenting sauerkraut in the shed, then so be it. Perhaps Peter Piper was ahead of his time.
Snacking on traditionally preserved gherkins and olives can be a great thing for the gut. Image: Marcus Nilsson

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 07 October 2013 issue of the New Statesman, The last days of Nelson Mandela

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Only Drake could wow the O2 by pointing out random audience members' clothing

It takes charisma to pull off abandoning hits halfway through.

On the last London night of his Boy Meets World tour (20 March), Drake doesn’t come on stage until 10pm, which is enough to kill off most gigs at the O2 Arena (hello, Bieber), as people are worried about getting the Tube home. The amount of rum and Coke in the room – a steaming, unrecognisable space with a false ceiling of globular lights and a stampeding crowd split in half by a fence – certainly helps keep the buzz. But who’d have thought that a man standing onstage diligently pointing at audience members and saying what they’re wearing (“You in the blue dress shirt with the ­lager!”) would constitute one of the most exciting nights the O2 has seen in a while?

“Tonight is not a show, not a concert, not about me,” says Drake, who runs an annual “Drake Night” in Toronto and once visited Drake University in Iowa.

So far, the world’s favourite rapper – his latest album, More Life, recently got 90 million streams on its first day of release on Apple Music alone – has had a shifting identity. His songs capture a new strain of emotionally literate but solipsistic hip-hop, which can feel intense or whiny depending on how you look at it. His offstage behaviour is Type-A rapper – he has been accused of throwing beer bottles at Chris Brown, he has been punched by Diddy and he has had altercations with Jay Z, Kendrick Lamar, Pusha T and Ludacris.

But Aubrey Drake Graham, the son of a white, Jewish mother and an African-American father who once played drums alongside Jerry Lee Lewis, does skits about his petulance on Saturday Night Live (see “Drake’s Beef”). Emotionally demonstrative, openly dysfunctional, a bit of a bruiser, with an ability to flit between a dozen styles of music while expressing a desire for crowd participation that borders on the needy . . . Could this man be the ­Michael Bublé of hip-hop?

Drake’s sprawling two-hour roadshow is held back from chaos by the force of his physical presence. Blunt-headed with muscular, sloping shoulders and mesmerising, nimble feet, he prowls the edge of the stage. He has had so many hits (and has so many guest stars tonight) that he is not interested in playing them all the way through. Instead, recalling Prince in the same venue ten years ago, the show becomes a series of medleys. With just a drummer and a synth player at the back of the stage, he demonstrates an invisible, physical control over the music, operating it like a string puppet, stopping or starting songs with the drop of a foot or the shrug of a shoulder, so they collapse in the middle and are gone.

It takes charisma to pull off abandoning hits halfway through. Pointing at people in the audience, real or imaginary, is a music hall thing. Bruce Dickinson and Metallica’s James Hetfield do it too. Amid a hokey message to follow your dreams, he recalls his time spent singing for $200 a night as a John Legend tribute act. Cue a perfect demonstration of Legend-style singing – before he suddenly sloughs off “all this bathrobe-and-candle-sexy acoustic Ed Sheeran shit”, while huge columns of flame engulf the stage.

Drake is still at his best with blue, slinky songs of alienation – “9”, “Over”, “Feel No Ways” and “Hotline Bling”, which doubles up as make-out music for the couples in the crowd. One pair of lovers, Drake establishes during one of his crowd surveys, have been together for ten years. “I can’t even make a relationship last ten days,” he laments. In 2012, he told the Guardian, “I’ve had too many girls to ever feel uncomfortable about the man that I am.” An old-school boast from a modern man.

The guest stars serve to highlight Drake’s variety, rather than shine on their own. Their songs, too, are started, suspended, chopped and screwed. Drake is more macho when there’s another guy onstage with him – doing “Successful”, with the literally named Trey Songz, or dueling with thefrenetic Skepta, who sounds so much tougher (maybe because he’s a Londoner). The two whirl around the stage like helicopter seeds.

Nicki Minaj, apparently Drake’s one-time lover, rises fembotishly from a hole in the stage and says in a London accent, “I want some fucking crumpets and tea.”

She adds, of her host, “This nigga single-handedly changed the game.” Minaj sings her song “Moment 4 Life”: “I call the shots, I am the umpire . . .” But she doesn’t really. Even her presence flares up quickly and is gone.

Kate Mossman is the New Statesman's arts editor and pop critic.

This article first appeared in the 23 March 2017 issue of the New Statesman, Trump's permanent revolution