Brooklyn, NYUSA 11211
September 20, 2013
My history with fermenting began with Kombucha in 1995. Never heard of it, never seen it, and was hooked! From there, pickling veggies, water kefir, milk kefir, yogurt, ginger beer, mead, Jun, kvass, kimchi, preserved lemons, hmm, I think that's all. I'd love to learn about different methods, whey vs. no whey, starter cultures (I never use any for veggies and never had a failed batch) sourdough (my hesitation with), and whatever else arises.
I'm a TNG member, real food supporter, Natural Gourmet Institute graduate, and I love live food!