It had been my belief that fermentation was only desirable when making beer or yeast based food products…little did I know. I’ve also heard of Kimchi but have yet to try it, but then it occurred to me that once fruits and vegetables get pass a certain stage of ripeness they begin to ferment. So where am I going with this? Well it seems that there is an alternative form of fermentation, you’ll have to read this article in Organic Lifestyle Magazine by Connie Black to understand – http://www.organiclifestylemagazine.com/fermenting-vegetables/ I thought this would be more defined as pickling, but now I might be getting into semantics…anyway in short fermentation falls in the category of saving something for later just like preserving and pickling. If you have a garden then you might want to check out fermentation.