*All New* Wild Fermentation (B34)
We bought this when it first came out. It's fascinating and inspiring. Last year we made Kosher dill pickles using fresh cucumbers off the vine (the ones in the store have had the essential bacteria washed off of their skin) and nothing but salt, water, and a grapevine leaf for tannic acid. They tasted great and had a fine crispness. We also often make vinegar with the trimmings from a fresh pineapple.