Fermentation is at the heart of many of the world’s most delicious and healthy foods. Now, more than ever, we should be using these ancient techniques to prevent food waste and improve our health. Learn the basics of fermentation with Dylan Maysick, Mishkan Builder and co-founder of Diaspora Dinners.

VINEGAR PICKLES
2 large English cucumbers, or about 5 or 6 Kirby cucumbers, or carrots, fennel, onions, celery, or beets!
1 cup water
6 tablespoons white sugar
2 ¼ teaspoons kosher salt
2 garlic cloves, halved
A generous pinch coriander, optional

OLD SCHOOL DELI PICKLES
1 16 ounce bottle of spring water, at room temperature
2 large cucumbers – Persian cucumbers are ideal, but Kirby will work
1 sprig fresh dill
2-3 garlic cloves
2 tablespoons Diamond Crystal Kosher salt
1 ½ tablespoons pickling spice, optional

PRESERVED LEMONS
8 lemons
Kosher salt – a lot
A few garlic cloves
A few whole peppercorns, optional
1 bay leaf, optional

SOURDOUGH STARTER
5 pound bag bread flour or all purpose flour
Water

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