Our favorite pickles are the kind you get from a barrel on New York's Lower East Side. Those snappy, crunchy full and half sour pickles owe their signature pucker to lacto-fermentation, the same process behind kimchi, kraut, and so many...
We go through lacto-fermented snacks pretty quickly around here, so we’re always experimenting with new flavor combinations to keep things interesting. These ginger green beans are one of our new favorites because they ferment for just a few days before...
We asked The Compostess to share the origins of her composting career, “break down” the best tips for starting a petri dish of organics in the city, and give us the lowdown on why she has never, ever had a bad moment composting.
