With the right materials (namely a vessel and salt), we can harness this natural transformative process to create something delicious, funky, and nourishing. Through the magic of brine and time, we can preserve what is important to us.

It is the millions of different microbes that we can thank for the uniqueness of each ferment batch. The temperature outside, microbes from the farm field, and even the human skin that presses the vegetables underneath the salt brine: all of these impact the eventual flavor and tang of the finished, fermented product.

When you create or eat a ferment, that is a unique blend of human and earth components that will never exactly be the same again.