Fermentation Support Forum

While I have no professional experience, I've been making ferments of one sort or another since childhood.

I would be interested in both sharing what I know and learning new things from anyone in the Chicago area.

I currently am making miso, kombucha, elderberry mead, and sauerkraut. In the past I have made kefir, yogurt, beer, wines, kvass, and wild sourdough.

Milton

I am in the chicago area - am pretty experienced with alcohol ferments... let's mix minds!

-P

I would love to learn :)

live in logan square, and i am starting a fermentation csa. anyone want to join?

I'm in Albany Park, a relative newbie except for yogurt.

I think a fermenting community share or CSA would be amazing. I've been making a lot of sauerkraut and sprouts this year, and have been working towards a perfect sourdough starter for a couple of years. I've also inherited a scoby and have been trading tips and techniques with a friend of mine.

Now I want to start trying to make my own vegan yogurt and soy milk, possibly from sprouted soy beans and then use it to make the yogurt and it would be great if there were some people in the city (specifically the north side in my case) to trade starters and do some workshops with.

@damen and roscoe.

have yogurt (although not vegan, sorry), that someone is welcome to use as a starter... i would assume that a milk-based batch can be used to start a soy-based product. I will try it in the next couple of days.

Also have been brewing kombucha in batches of 2 gal. at a time, again... Have both black tea and green tea based.

Also have trays of wheatgrass... alcohol ferments... etc.

Am interested in having someone show me the ropes on a good veggie ferment, want to trade?

p/a/t/r/i/c/k/s/t/e/i/n/k/u/h/l/@/g/m/a/i/l/./c/o/m/

It's been a while since this thread has been updated and I was curious if anyone who originally posted is still interested in skill/starter/batch trading.

I'd be interested. I live by the Belmont Red Line station. I've been fermenting things for I think two years. I have some kefir and a friend just gave me a kombucha mother. I also started some blueberries, which are delicious and can make a good starter for more berries (though out of season now). And I've experimented with a handful of different veggies.

Maybe we should schedule a meet-up? If we schedule for November, that'd give people enough time to log into sites like this and still maybe make it. A weeknight? Nov. 15, 16 or 17? Over drinks at the L&L (Belmont and Clark, easy access from Red and Brown lines)? SpeakForTheTrees, let me know if one of those dates work for you or if you have another venue in mind.

Is this thread alive?