An introduction from a ferment newbie

[Rlmilt]

Hello. I am fairly new to fermenting grains and beans. I have been making kombucha and kefir for 2-3 years now; a couple batches each, of kimchi and sauerkraut; and have a couple batches of tempeh under my belt so far, using my Instant Pot as my incubation chamber.( I am still getting a feel on how long to steam those soybeans)
I have recently put together a Koji incubation chamber, based on Gunther Pfaff’s “Ferment Terrarium”, and have my very first batch of rice koji inside it today. I am so excited!! It has been a dream of mine to try making my own miso, but didn’t have the time, until I retired from secular work as a medical coder last November. Since then, I ran across a copy of Miso, Tempeh, Natto & Other Tasty Ferments by Kirsten & Christopher Shockey on Scribd, and I haven’t looked back. I have read several of your groups’ posts, and know that I have much to learn.

My husband and I have lived on the Southern Oregon coast for 20 years.
I also have interests in Bible study, organic gardening (flowers as well as vegetables), knitting, sewing, jewelrymaking, birdwatching and dabbling in drawing and watercolor.

[Christopher Weeks]

Welcome to Wild Fermentation!