Fresh Meadows, NY
Hometown: Queens, NY

Member since:

November 19, 2013

What is your history with fermentation or what are you interested in learning about?

I am a newbie. I started making kombucha last August in a continuous brew system. And since hearing Donna Schwenk talk last month, I have tried a few fermented quarts of either fruits or vegetables. The fruit was good, but my attempt at Donna's orangeade cabbage was horrible. I have a few things fermenting at the moment. We'll see.

How did you find out about NYC Ferments?

I attended a talk by Donna Schwenk (Cultured Food Life) at a yoga studio last month and someone talked about this meetup group.


Hi. I'm new at fermenting. I have several books, and I recently got my supplies: Caldwell's Starter, mason jars, glass weights, airlock lids, and a pounder. I've tried fermenting some things with varying success. I'd like to learn more from you all.

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