I wish I could tell you my fascination with vegetable fermentation was for laudable reasons such as saving the planet or curing all that ails us. The truth of the matter is fermentation found me. I made a batch of preserved lemons when I felt the commercial ones were too expensive. I didn't know I was fermenting at the time, but that is exactly what I was doing. I also went on a quest to make yeast water that could be used in baking bread. Again, that was fermentation but I had not viewed it as such. Finally, an abundance of garden vegetables pushed me to find new ways to preserve them and suddenly the dots were connected. Thus began my deep dive into the art of fermentation and I have enjoyed all the bites along the way.