RecipeMuncher

“There’s an unusually high amount of bacteria in my kitchen right now,” I cheerfully expressed to a coworker, after explaining what I had been up to earlier in the week. She looked at me with a look of horror, and quickly dropped the subject. Ever since attending that fateful class on fermentation just over a month ago, the kitchen counter has been looking more like an apothecary shelf than a working surface, lined with half gallon jars filled with all colors and shapes of mys (...)