Asheville-based fermentation educator and blogger Janelle Lucido-Conate is a firm believer that anyone with an interested mind and a jar can make fermented foods at home. Lucido-Conate recently joined Xpress in the test kitchen at Selina Naturally to share her method for making a very simple vegetable ferment: spicy pickled carrots.
The kitchen of Janelle Lucido-Conate’s West Asheville home is literally bubbling with life. Its shelves and countertops, decorated with a large and motley assortment of jars and crocks, reflect Lucido-Conate’s passion for cultured foods. Each vessel is packed with a different vegetable, dairy or sourdough ferment, and all are fizzing away contentedly as beneficial microbes […]
Many of the area’s fermentation pioneers were no doubt inspired or influenced by the work of author and do-it-yourself-food activist Sandor Ellix Katz. His books — which include The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements, Wild Fermentation and The Art of Fermentation — have helped spark the modern fermentation revival.