I am a young food adventurer interested in preserving food and sustainable living.

This past year I’ve been creating some variations of classic, at-home fermentation. So far everything I’ve made has turned out well, mind one poorly executed batch of fermented quinoa, but that’s another story.

Even though everything has been great, I haven’t made the same batch twice. Each time I make something I change the recipe or throw it out the window. Which is where this blog comes into the picture. This is a resolution to document what I’ve thrown together and what results it bears.



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