As spring arrives, Outside editors are staying busy by bingeing a beloved TV series, listening to some motivational guided runs, and stepping up our fermentation game. Here’s everything we loved in March. What We Read I’ve been picking my way through Sandor Ellix Katz’s The Art of Fermentation for months. My wife and I have been on the fermentation train ever since we attended a festival dedicated to bubbly things in 2011, but this book helped me kick our production into high gear. We now have Thai-chile hot sauce in the cupboard, sourdough starter on the counter, hard cider in the basement, and kimchi in the fridge. The book is an extensive tour of types of fermentation around the world, but the biggest impact it had on me was giving me license to experiment. Katz argues again and again that the worst thing that could happen while fermenting is a batch going bad (well, glass bottles can also explode due to high pressure, so watch out for that). His approach loosened me ...
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