our summer time kimchi with vegetables from diggers mirth. we’ve also got dill kraut going. perfect for summertime salads. drop me a message if your interested in a jar. xo.
preserve, culture screen prints by mary provenzano.
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braving and thriving with all this rain and waves of temperatures. humbling.
this man is so wise. he presents fermentation in such an eloquent and accessible way. many of the recipes i use have been inspired by his work.
“fermentation is the actions of life upon death. living organisms consume dead food matter, transforming it and in the process freeing nutrients for the further sustenance of life.” sandor katz, in wild fermentation.
give thanks.
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the word culture is derived from the latin word colere, to cultivate. fermentation is a living process in which beneficial bacteria are cultivated. thus when we eat fermented foods, we are diversifying the flora in our own bodies which benefits and compliments our bodies natural ability to process, digest, and heal.
i am ever fascinated with artfulness in fermentation and the creative process inherently within.