Kitchen Fermentation Guide
I have been fermenting all kinds of things for 15 years. If you are excited about the microflora all-around us and you want to start culturing them and consuming them, but you're a little hesitant to jump in, then I'll share my experience with you to get you started in action.
I have lots of practice with the following ferments: sauerkraut, kombucha, raw milk kefir, water kefir, kim chi, fermented green beans, cauliflower, lacto-fermented root beer, and I'm willing to try new things too. But these are the basics I have tons of familiarity with sharing.
Training & Qualifications
I'm a passionate enthusiast with a lot of books and real life practice in this area. Hey, I've never poisoned anyone from my kitchen!
Availability & Preferences