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Brooklyn, NY
Hometown: Brooklyn

Member since:

September 14, 2012

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

I ferment with a crock and with Pickl-its. I've used the crock (5 liter) only for a batch of sauerkraut, which was successful. I've had some successes and some failures with my other ferments. I'm very interested in making kimchi, but am concerned that it's past season for Napa. I'd like to benefit from others' experiences, good and bad!

How did you find out about NYC Ferments?

No answer yet


Hi, I live in Brooklyn Heights. I've become interested in fermentation largely in order to include probiotic foods in our diet regularly. It also works in with a desire put up local, organic foods for the off seasons.

What Marilyn is saying about this Meetup Group

Fun group, I always learn something new!

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