Maybe over in Greece some folks reckon fermented vegetables and vinegar pickles are the same thing. But I’ll give you this — at least your produce still tastes like something.

Can’t always say that about a good number of tomatoes, carrots, apples and the like sittin’ in supermarkets across Western Europe and North America. Some of ’em look like they belong on a postcard — but taste like absolutely nothin’.

That’s why, when I ferment, I stick as much as I can to vegetables and fruit from my own garden — or from farmers I trust. If I’m gonna let microbes do their honest work, I’d rather start with produce that’s got some honest flavor to begin with.