She’s the Johnny Appleseed of Pickling

If you find yourself wandering near Whale Creek, in an industrial stretch of Long Island City, Queens, and you come across a dilapidated 1986 International Harvester school bus emitting a faint smell of decay, no need to call the authorities.

It’s the 40-foot mobile office of Tara Whitsitt, 29, a nomadic evangelist for fermented foods who is camping out in Queens for the winter.

http://www.nytimes.com/2015/02/01/nyreg ... -ipad&_r=0

I do very little fermentation, but it fascinates me. There is a Japanese version where you create a 'mud' and then just throw vegetables in whenever you want and pull out a vegetable whenever you want and it is pickled. The main reason I haven't tried it is that you need to stir it almost every day. We are gone a lot and I can't ask someone to come to the house simply to stir my mud.