I was recently interviewed by a young and talented videographer, Frances Dumlao, about the potential eco-friendliness of fermented foods. I’ve written about how to conserve through fermentation a few times, so if you want some ways to do it yourself, check out the recipes below.
Enjoy the video! Frances took some beautiful shots, so I definitely recommend watching full screen. Just ignore my hair, makeup and bad shirt choice, please :-).
Wine Vinegar from Leftover Wine (Insert “What’s That?” Joke Here).
Bread Kvass from Stale Bread