Fermentation!

I read Wild Fermentation by Sandor Katz a little while ago and it has definitely inspired me…. Who isn’t drawn to the idea of crocks of vegetables spoiling on their kitchen counter?? Realistically though, if you’re a beginner to the fermentation world his book is a great starting point, I recommend you read it. It provides enough background to allay your fears that this is nutso and provides you with the reassurance that people have indeed been fermenting food for millenia, and in fact they form a traditional staple for many cultures (think sauerkraut, pickles, kimchi, salami– and all alcoholic drinks). What you see pictured is a jar of carrot pickles (been going about a week) and a jar of orange vinegar (about one month in) that I currently have fermenting…. Can’t wait to taste them! I can tell I’m going to be doing this with a lot of different ingredients in the future, it’s fun, easy, and the result is food!

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