Fermentation has been around for thousands of years, yet modern marketing would have you believe you need a kitchen full of specialty equipment to ferment a carrot. In this Sabrina’s Soapbox post, Sabrina cuts through the noise and explains what tools are truly necessary.

Vegetable ferments don’t need to be chaotic to be alive. This is how I manage multiple active ferments at once, keep them safe and delicious, and avoid the overwhelm that makes people quit fermenting altogether.