Fermenting can be intimidating, if you think of it as a science. Yet, remember, almost every region around the world has a history with fermentation. Kiviak is a traditional Inuit food, sourdough dates from 3700 BCE, and how about wine? From obscure to common, fermenting traditions are everywhere.
Fermenting vegetables is easy, quick and you absolutely know when something has gone off. It does not happen often.
• 'Fermented Vegetables' is a great book for beginners. Nuts & Bolts. Creative recipes and a great section on fermentation fundamentals.
Favorite recipe: Fermented Pepper Paste
• 'The Pickled Pantry' has a terrific section dedicated to fermented pickles.
Favorite recipe: Full-Sour Kosher Dills