If it's got microbes in and you can eat it, make a post! What is it? How is it made? What does it taste like?
Anything at all with microbes involved: sauerkraut, kimchi, sourdough, yogurt, kombucha, pop/soda, beer, wine, kvass, kefir, vinegar, sausages, fermented sauces, etc.
Self-sufficiency & DIY
To ferment your own food is to lodge a small but eloquent protest - on behalf of the senses and the microbes - against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe.
Michael Pollan, Cooked: A Natural History of Transformation
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