I love fermented foods... like, a lot.
And for a long time, I've been tempted to try fermenting food myself.
But the idea of basically letting food sit out on my counter for days, weeks, months – whatever!
– and then crossing my fingers that it's safe to eat…honestly, it's always freaked me out.
But then, this changed everything.
This is MinuteFood.
A few months ago, I was meeting with this awesome beer chemist who happened to mention that she makes her own fermented garlic.
Not, like, black garlic – which isn't actually fermented – but a fermented garlic paste.
For weeks, I could not stop thinking about this, because not only do I love fermented food, as a die-hard garlic lover, I'm basically obligated to try every possible preparation of it.
Maybe this was the metaphorical kick in the pants I needed to actually try fermentation.
