Seven local fermenters presented on a panoply of strange but supposedly delicious concoctions at a virtual event on Thursday. Demonstrating with glass jars, vats, yogurt makers and other devices for fermenting things like cabbage and tea, the presenters explained how to make the commonplace—sauerkraut and kimchi—and the obscure—beet kvass, ginger bug and natto.
“My favorite thing about fermentation is being a mad scientist in the kitchen,” said Molly Sturdevant, who shared her tips on fermented…