There’s something to be said for a quick and easy meal, that can make a hurried, hungry person happy in a matter of minutes. A fried egg, for example, or a peanut butter sandwich, or a handful of cherry tomatoes fresh from the vine.
But there’s something very different and just as beautiful to be said for foods that take a long time to create. Fermentation is a hobby of mine, I have to say—I get more excited about creating vast quantities of sauerkraut than consuming it, as delicious as it may be.
When, the other night, I looked at my counter and saw a total of 5 different cultured foods fermenting away (fyi: sour pickles, red cabbage kraut, kefir, sourdough pizza dough, and apple cider), I decided I had to write about it. Continue reading