Love brewing beer/wine/mead/cider/sake? Crazy about kimchi, sauerkraut, and other lacto-fermented veggies? Addicted to tempeh or koji? Fascinated by kombucha and kefir? Like to bake leavened breads (it's still fermentation)? Let's get together and share recipes, knowledge, ideas, cultures, good company, and of course, fermented foods.