Why We Ferment Everything: A Wild Kitchen Primer

From sourdough starter to fermented chili, our kitchen leans on wild fermentation daily. Here is where to begin at home.

The easiest place to start is lacto-fermented vegetables. A two percent salt brine, a jar, a cool spot on the counter, and patience. Three days in, you have a flavor you cannot buy.

Next, try a quick fermented hot sauce. Cover chilies in brine, wait a week, blend with a splash of vinegar. Compare the result with store-bought sauces and you will never go back.

Finally, fermented honey garlic is our pantry secret weapon. Peel garlic cloves, cover with raw honey, flip daily for two weeks. It keeps for a year and sweetens soups, dressings, and morning tea.