Kate

Location:

New York, NY

Member since:

September 7, 2012

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

Last fall, I went to a lecture about fermentation at the Park Slope Food Coop. Next, I got hold of "Wild Fermentation"; since then I've been fermenting like crazy: sauerkraut, turnips, carrots, kim chee, hard boilded eggs, string beans, cippolini onions, and also dairy products: kefir, yogurt, viili, and cultured butter. If anyone is fermenting kombucha or beer or other beverages, I want to talk about that! I believe in the universalist unitarian doctrine for fermentation. On the internet, there are lots of gadgets for fermenting, but all you need are some mason jars and sea salt!

How did you find out about NYC Ferments?

No answer yet

Introduction

Hi! I'm Kate, and I am really enthusiastic about fermenting lots of stuff!


Member of

  • This member chose not to make their Meetup membership information public.

Interests

  • This member chose not to make their interests public.

Our Sponsors

  • Crock & Jar

    Crock & Jar covers the Meetup dues for the group.

People in this
Meetup are also in:

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy