Have you ever tasted homemade sauerkraut or a loaf of fresh sourdough and thought, “How do people make this magic happen?” Turns out, it’s not magic—it’s fermentation. And the best part? You don’t need fancy equipment or complicated instructions to do it. Fermentation is simple, natural, and honestly, pretty forgiving. Even if you mess up … Read more
Fermentation has been around for ages—literally thousands of years. It’s one of those techniques that started out of necessity and stuck around because, honestly, it just works. Lactic acid fermentation, in particular, is everywhere, even if you’ve never thought about it. That tangy yogurt you had for breakfast? Fermented. The kimchi or pickles on your … Read more
Fermented foods have been around for what feels like forever. They started as a way to keep food from spoiling, but somewhere along the way, people realized they weren’t just practical—they were delicious. Think about yogurt, pickles, or kimchi. They’re tangy, flavorful, and, as it turns out, really good for you. But what makes them … Read more
Pickling is having a moment right now. It’s not just about preserving vegetables anymore—it’s about making them sing. Vinegar pickling and fermented pickling are the two main ways to do it, and honestly, they couldn’t be more different. If you’ve ever wondered which one’s better (or if it even matters), let’s unpack it together. Spoiler: … Read more