by Mary Mayfigures by Aparna Nathan People have been eating and drinking fermented foods since long before we understood how to cultivate the yeast and bacteria that make them. As anyone who’s cultivated a sourdough starter can attest, the microorganisms that make bread rise, ferment juice into alcohol, take the bitterness out of raw olives, and turn cabbage into kimchi are everywhere and all around … Continue reading Wild Fermentation