I'm spending currently a lot of time with fermentation. It's super fascinating to see vegetables transform over time in something boldly beautiful and nourishing.
In the beginning of the year I went on a little road trip to Point Arena. Spontaneously I decided to not drive up the coastal highway, but take a little detour via Healdsburg to visit SHED. SHED is an absolutely beautiful place completely dedicated to food. There's a restaurant, there's a small market with fresh and selected produce, a shop for kitchen ware and garden utensils. (I'm not going to lie, it's certainly not on the cheap side of things). I actually looked for seeds when I stumbled upon a Kombucha making set, a huge jar, some cheese cloth, some printed out instructions and a SCOBY. The whole thing looked so unpretentious and actually fun to try out, that I got the set.
That is basically how fermentation started for me. In the coming weeks I'm going to post some HowTos here. Specifically looking forward to the (beet) Kvass, it makes the most pretty colors.