Readers have asked me to post more on preparing food. As you know, one of my biggest motivations is accessibility. I try to promote what anyone can do and to show how to do it.

My sister asked me for pictures of my fermentations in action. I happen to have a few going, so took pictures of them. I thought making a video would help show what to expect. Before starting, I expected fermentation would be hard or risk spoiling. On the contrary, it’s easy: chop vegetables or fruit, mix with salt (or water for vinegar, with sugar optional), and let sit.

The result: depth and richness of flavors, healthy symbiotic bacteria, and the food doesn’t spoil. The process is forgiving, so I use a lot of cheap fruit and vegetables, for example I can buy bruised apples cheap at the farmers market. They’ll often throw ones in free they can’t sell.

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