Fermentation is literally so important. It helps us preserve our foods for long periods of time, it helps our gut bacteria flourish, and it enables us to turn up a little on the weekends. If we didn’t know how to ferment, we’d be cooked (literally). And whether you know it or not, odds are you probably enjoy some fermented foods. I’m personally a hound for anything fermented, be it kefir, pickles, kimchi, beer, or kombucha. I haven’t met a pickled item that I haven’t liked. I think a sandwich is not truly a sandwich unless it comes with a pickle. But maybe you just simply enjoy a good Greek yogurt every now and then. Or you’re a miso soup fan (no miso without fermentation). 

Or maybe you’re so into the culture (pun intended) that you have your own fermentation set up in your house. You’re brewing homemade ginger beer, cheffing up artisan sauerkraut, and setting your instant pot to «yogurt.»