New York, NYUSA
September 7, 2012
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!
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Hi! I'm Kate, and I am really enthusiastic about fermenting lots of stuff!