During my earliest days of being introduced to the world of fermentation, I was apprehensive and a bit worried.
Worried that I might poison my husband by putting milk in an oven with a pilot light with nothing more than a few tablespoons of yogurt to do the culturing.
Worried that those vegetables were going to smell putrid, not pleasantly sour after a few days bubbling away on the counter.
But, you know what, they were fine. Actually, they were great, and they opened up a whole new way of thinking about food. A world where pasteurization and refrigeration aren’t necessary, a world somewhat similar to what our ancestors would have known.