Anything But Corn-Fed: Healthy College Cooking in Rural Iowa

I’ve been super busy with two papers due and an exam before the end of the week and haven’t had time to make much aside from peanut butter and jelly sandwiches. I have, however, started a few ferments that I’m really excited about: sauerkraut (German fermented cabbage), radish kimchi (Korean spicy fermented vegetables), and dosas (Indian fermented lentil, rice, and yogurt pancakes). I’ll post more about these when they’re ready to eat!