That container gently bubbling in the kitchen, a jar of vegetables and spices and antiseptic salt, is an exercise in patience. It’s a testament of expectation. It’s going to be your sauerkraut in just a few weeks if you can just wait, and taste, and trust. Ellie Sandor Katz’s seminal work, Wild Fermentation, has been considered the gateway text into a world of natural fermented… [Read More]