09/12/2026
These onion slices with cumin seeds have been fermenting for about two weeks now at around 53°F. They’re not done yet! I love that slow low temperature fermentation. The flavor develops so smoothly and beautifully. It’s worth the wait!
With exposure to micro plastics, chemicals from herbicides and pesticides to toxins in our food and water supply, we need fermented foods to help us detox more than ever.