lacto fermentation

I’ve been doing some funny small-batch preserving lately. I made delicious and beautiful balsamic-roasted beet mustard, I riffed on Deb‘s pickled sandwich slaw with kholrabi, zucchini, carrots, and cilantro, and I started a batch of David Lebovitz‘s recipe for nocino. (Side note: I swore off hard alcohol the day after my 20th birthday party and […]