About

Although I’m not a chef or nutritionist professionally, I have a long passion for cooking, nutrition research, organic home gardening, and exercise. Actually, my job has had a huge role in my food interests. I am a professional ESL teacher who has had the good fortune of visiting a number of countries, living overseas, and swapping foods and food talk with hundreds of people from all over the world. I’ve gotten to learn about some ferments I could never have imagined existed.

I got into fermenting when, after several years of increasing interest and skill at home veggie gardening, the produce from my garden became more than I could consume fresh. And also I was just of the mind that pickles and kimchi and most other fermented stuff is just straight up delicious and good for you. 

I hope these pictures and recipes and stories make you even just a touch happier and/or healthier. That’s my whole goal. To back that up, this site has never had those annoying pop up ads (or any ads for that matter), or use of cookies. 

If you’d like to help maintain this site and help it continue to develop a complete treasury of detailed fermentation (and other healthy) recipes, please consider making a one-time donation of any amount.

If you’d like to be a patron of this site, there is so much I dream of doing which is not feasible without additional sources of revenue. This is a free but with considerable overhead costs. Visit my Patreon account here, where you can choose to support me on any basis/amount you wish. Additional revenue sources will help improve the quantity and quality of recipes I can provide. 

Stay connected with us on our other social media platforms! 

Insane page on Facebook

Insane group on Facebook (to post your own fermentation photos, recipes, questions, and more)

*NEW* Reddit Fermented Hot Sauce Community (Moderated by me, Insane in the Brine)

Want to learn in person? Check out my workshops in the Marietta & Atlanta areas. (UPDATE: During COVID I am not conducting in-person workshops. I may offer online workshops in the future.) 

And now I’ll leave you with this: