PRESERVING THE HARVEST: A simple mixture of fresh vegetables, salt and time can yield delicious fermented results.

Cultural revolution: The revival of fermented food traditions

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 […]