Cut up something nice from the farmers market (beets, mushrooms, peaches and don’t forget cucumbers). Throw the slices into a quart jar and cover them with cold or hot brine, or salt them, and ...

Brent Hofacker Rich Shih, the ferment and koji authority behind the OurCookQuest blog, is a mechanical engineer by day and a ferment overlord by night. Between jars of lacto-ferments sits his ...