It's to the best of our knowledge. I'm Anne Strangeamps.

Something's bubbling in America's kitchens. Pickles in crocks, sourcrow in kettles, homebrew, in jugs.

In fact, name a food that's fermented or cultured, and someone you know is probably making it.

Probably kimchi.

If it sits in my fridge for long enough, it actually starts to fizz.

I've been doing Kaper for the past two months.

It's been great.

I did it for my dog who's sick, and it pretty much cured his thing that he's got going on.

Anything I can drink like beer or wine.

For 10 days every year, the small town of Reedsburg, Wisconsin hosts a giant fermentation festival.

People come from all around to learn how to make cheese and pickles and sourdough bread.

And fermentation festivals like this are going on

all over the country. Seems like everywhere you look, people are chopping and brewing and

brining, re-learning what their grandmother's new.

Kimchi smells like the earth. It feels like a salad. Looks like the earth.

It feels like a salad.

Looks like a rainbow.

It sounds like soda pop.

It bubbles.

So get all your vegetables that you want to be in your kimchi, which can be almost anything.

Chop them up, salt them, and you need to pound and need the kimchi to get the salt to make all the liquid come out of the vegetables.

It's very therapeutic.

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