Hey Reader, As I was driving to the farmers’ market last Saturday—already picturing my basket filled with the first carrots, asparagus, and radishes of the season—I had one of those happy little fermentation thoughts: This is the perfect time to play. Spring vegetables are fresh, lively, and forgiving—just the kind of produce that makes it easier to experiment, learn, and let the microbes show you what they can do. This is also the season when I make many of my wet-brine ferments—those...

Hey Reader, My taste buds never did a happy dance 💃 when I saw an assortment of pickled, with heat, and canned vegetables on my dinner plate many years ago. I was teaching 👩🏫 at a military base in Germany back in the late 1980s, and just about every meal I had at our local Gasthaus included a bland-looking assortment of pickled vegetables. I did not care for them. No flavor. But then I learned how to naturally ferment fresh-picked vegetables. Fast-forward to when I eagerly await each...

Hi Reader, If you’re looking for an easy way to get something fermenting this week… carrot sticks are a perfect place to start. They’re simple, reliable, and give you that satisfying crunch with a light tang—no complicated steps required. Kid-friendly, too. Here’s the recipe I use: 👉 https://www.makesauerkraut.com/fermented-carrot-sticks/ All you need are carrots, salt, water, and a jar. And... your choice of flavoring ingredients: garlic? ginger? jalapenos? Make it yours. That’s it. 5 Simple...