I know I haven't posted fermentation pictures lately but I still feel a need to rant:
Learning to ferment food has been a huge money-saver for me and I wish I knew about it when I was a broke student. It makes it much easier to buy veggies in bulk and it helps avoid waste when I find I'm not going to use something before it goes bad. Jars are the biggest investment, which you can often pick up for free.
Last night, I started fermenting a big batch of asparagus because I realized I wasn't going to use it. I made a big batch of miropoix a while back after chopping too many onions and use it like I do normal miropoix in my cooking and it adds a whole other layer of complexity to my meals. Last summer, I pickled all our green tomatoes at the end of the season and ate them on salads.
It is honestly astounding how long things last after fermentation. I have fermented blueberries, fermented bush beans, fermented cilantro-mint paste, and fermented garlic scape paste in my fridge, still, from last summer. And, unlike canning, fermentation actually makes nutrients MORE bioavailable than they are when veggies are fresh.
It's safe, too. Lacto-fermentation of vegetables is generally accepted as being safer than eating raw vegetables, even.
Anyway, that's my plug for #fermentation. You should try it.
As always, I'm happy to help if people have questions.
