I have been a natural foods cooking instructor for over 30 years. I discovered fermentation back in the early 90's and got attached to making lacto-fermented brine vegetables and continue to explore the global reach of fermented foods. I am detailing recipes I developed or sourced from what I call "home meals." They are simple, locally sourced, and balanced as everyday cooking; the kind that rural people consumed before industrialization. They are meant to be digestible, delicious, and easily repurposed as a "planned-over" staple for more meals. Enjoy!