I know it’s wild. Those of you who ferment your own dill pickles, relish, sauerkraut, kombucha, kimchi, chutneys, and other fruits and vegetables probably feel like you have a sign pasted to your forehead that reads: WEIRDO.
But, apparently, fermentation has become all the rage in San Francisco. Tara Duggan of the San Francisco Chronicle wrote a feature-length article on the trend which includes a handful of yummy sounding recipes.