Jersey City, NJUSA
Hometown: Jersey City
April 9, 2012
I've been into fermentation since I first met Sandor Katz back in 2009. I ferment sauerkraut and beet kvass on a regular basis. I have also done dairy ferments (yogurt and kefir). I love learning about fermentation from a historical and nutritional perspective and have read many books on the subject.
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I am a food educator, health coach, fermentationist and work for Just Food in NYC. I am passionate about local sustainable agriculture and teaching people about raw fermented foods (sauerkraut, pickles, kombucha, miso, etc).