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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


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

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