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 write the food column for the New Statesman. She also writes for the Guardian and is the author of  Perfect: 68 Essential Recipes for Every Cook's Repertoire (Fig Tree, 2011) and Perfect Host: 162 easy recipes for feeding people & having fun (Fig Tree, 2013). She is on Twitter as @FelicityCloake.

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

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The marine, and human costs, of illegal fishing

Two new books take us inside the least regulated industry on the planet.

How big the sea is, how big. How poor a description that is, too, but the ocean usually resists description and words, no matter how many of its plains are named after Herodotus or how many fracture zones are called Charlie-Gibbs. It is rare to find good writing about the sea: that’s why everyone who tries quotes Conrad and Melville. It is rarer still to find good writing about the people of the sea, those strange creatures – strange to us, on our supposed maritime island, from where the ocean as a place of industry has long retreated – who set out to sea in boats and ships to make a living from it. These two, very different books try to bring them alive, although both really are about death.

Fishers and Plunderers is dense and dry, but within it are riches and horror. Seafaring is the second most dangerous job in the world, but deep-sea fishing is worse. In the UK, between 1996 and 2005, the rate of fatal accidents in the fishing industry was 115 times higher than that for the overall workforce.

The dizzying facts and stats come, and come again, like tides. We start with the ocean, and the fish in it – or the fish that used to be in it, before human beings learned to build vessels that could scrape the seabed, that could entangle dolphins, sharks and other unlucky passers-by. How wrong indeed was T H Huxley, the eminent biologist and chairman of a royal commission on sea fisheries, giving the inaugural address at the Fisheries Exhibition in London in 1883, when he said: “I believe . . . that the cod fishery, the herring fishery, the pilchard fishery, the mackerel fishery, and probably all the great fisheries, are inexhaustible; that is to say, that nothing we do seriously affects the number of the fish.”

He did not account for our greed. There are 16.5 million fishers catching 90 million tonnes of fish a year in four million fishing vessels. Pelagic long-lines, stretching dozens of kilometres, to hook tuna. Super-trawlers that can retrieve the equivalent weight of 20 busloads of fish a day, using nets 600 metres long. A biomass of predatory fish that has decreased by two-thirds in a hundred years. One-third of fish stocks fished unsustainably. Thousands of tonnes of “bycatch”, a benign word for a horrible thing: fish that are caught and discarded. An indictment of us.

But the sorry heart of this book lies with the fishers. There are the natural dangers that face them – ice, water and weather – such as the ones that overcame the crew of a British trawler near Iceland in the first half of the 20th century. They couldn’t beat the ice, so the skipper got everyone in the radio room, from where they phoned home. The crew “said goodbye, and eventually were just turned over and were lost”.

In every British fishing port, you will find a memorial to those lost at sea. There will not be a memorial to the fact that, in 2008, 75 per cent of those who died on UK boats were from eastern Europe or the Philippines. Fishing is the most unregulated industry on the planet, infected with abuse, slavery and worse. Some West African states lose 40 per cent of their catch to foreign vessels that come and steal from their waters, such as the bottom trawler Apsari-3, found fishing less than two nautical miles off the coast of Sierra Leone. The boat and officers were Korean, the crew from China, Indonesia and Vietnam. They had no contracts and no salaries, but were paid in packets of “trash fish” to sell ashore. They shared wooden and cardboard bunks in the hold. It was not an isolated case. Distant-water fishing nations operate vessels that abound with these ghosts: men trafficked or bonded into appalling conditions or contracts, stuck at sea for months at a time.

Modern shipping, with its “flag of convenience” system, makes slipperiness easy. Pay a fee, and you can fly the flag of any state and are then governed by its law at sea. Unscrupulous owners and operators can switch flag, name or identity almost instantly (hence “convenience”). Escape is easy for the criminals, and for the abused: often they go overboard. The illegal, unreported and unregulated (IUU) fishing industry is worth up to $23.5bn each year, and it is extremely difficult to police. Much illegal fish from West Africa passes through Las Palmas, Gran Canaria, which has hardly any inspectors. It is repackaged, presented as legal catch and sold in western Europe. Some subheadings in the chapter on “Abuses and Slavery at Sea”: Abduction; Abuse; General; Beatings; Children; Death; Exploitation; Imprisonment; Murder.

Fishing has never been an easy life. It’s not that it was better then than it is now, but that now the abuse is industrialised, organised. The authors are a sober lot, and include Father Bruno Ciceri, who chairs the International Christian Maritime Association. The port priests are often the ones who save and soothe the fishers, though they can only do so much. I’m glad they do that. And I’m glad I don’t eat fish.

Julia Blackburn’s Threads is what you should read after finishing Fishers and Plunderers. Read it as an antidote to rigorous investigation, because this is a gorgeous, dreamy quest, for a man named John Craske, who was “a fisherman who became a fishmonger who became an invalid”. He also became an extraordinary artist, but one whose legacy is scattered and maligned.

Craske was born in Norfolk in 1881 and went to sea, like the rest of his family. At the age of 36 he fell ill with a mysterious illness, and never recovered. There were months of stupor and disability (Blackburn concludes that it was diabetes), of becoming, as his valiant wife, Laura, wrote, “very quiet. Sudden turns. Must get outside.” He did go back to sea, when his brothers took him on their fishing boat, lashing him to the mast in rough weather. He stayed for three months, rolling about in the hold or on deck until, somehow, he realised “it was not his home” and he came back to land.

Craske began to paint. They had no money, so he painted on what he had, which was the surfaces in his house. On the mantelpiece. On bits of cardboard. “On the seat of the chair he did a frigate in a storm.” His love of the sea and knowledge of it were clear, as a fisherman whom Blackburn interviews tells her. “You can’t put that energy out unless you’ve been there.”

This “quest” is meandering: don’t expect great events. The revelations are of emotion: sadness throughout for Craske’s life, though he may have been happy. Grief for Blackburn, who suffers a great loss while she is writing the book, so that from then on “grief is prowling close”. And joy, for being exposed to the embroidery of Craske, who took up the needle as he lay abed, finding a vocation. His little fishermen in their boats, sewn in careful stitches; his giant portrait of Dunkirk, with sweeping seas and tiny figures: they are amazing, yet were scorned by the museums and odd places where his work ended up, turned to the wall, ignored.

A doctor once told Craske’s wife that “he must go to sea. Only the sea will save him.” And it did, but not for long enough. We should thank Julia Blackburn for bringing back this quiet fisher and man of the sea; and Bruno Ciceri and his co-authors for exposing an unforgiving and cruel industry, where men die and the seas are depleted for the sake of our fish supper, out of sight beyond our horizon.

Rose George’s books include “Deep Sea and Foreign Going” (Portobello)

This article first appeared in the 11 February 2016 issue of the New Statesman, The legacy of Europe's worst battle