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Update: My neighborhood's shift towards fermenting seasonal produce has me rethinking my pantry staples.
After noticing everyone from my barber to the library hosting fermentation workshops, I've started experimenting with autumn apples in my crocks (who knew they'd make such a tangy chutney?). Is this just a local trend, or are you all seeing a similar cultural pivot towards hyper-local ferments?
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elliotbarnes7mo ago
Wow, this is totally a thing beyond your neighborhood! I've seen kombucha scobys multiplying in coffee shops and people trading sourdough starters like baseball cards again, but with a twist. Last week my cousin was fermenting late-season tomatoes with wild garlic, and it smelled like a winery crossed with a garden. It feels like we're circling back to pre-industrial food ways, but with Instagrammable jars. Honestly, if your apples are tangy, you're on the right track, just don't end up like Lucas with a science project.
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lucas_butler507mo ago
My fermented apples turned into a science experiment I'm afraid to open.
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the_hayden7mo ago
Last summer, my apple ferment exploded in the kitchen. Always burp your jars over a sink, or did yours already build up too much pressure?
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