In my latest blog post, I dive into my exciting first experiences with fermenting at home. Inspired by gut health trends and the simplicity of lacto-fermentation, I decided to experiment with preserving fresh vegetables using salt water. In this post, I share the process, starting with fermented chilies for a hot sauce, cucumbers for pickles, and ginger honey for a winter remedy. I also explore the benefits of lacto-fermentation, such as promoting gut health and enhancing the flavors of food. Join me as I reflect on what worked, what didn’t, and my tips for getting started with fermentation!