Hiya from Maine, USA

[veganschmegan]

I’ve been fermenting for only a few years but absolutely love it. I love making fermented veg and tempeh so far. I also make water kefir and ferment ginger every week. Then I add them together and perform a several day second ferment for bubbles. It’s great!.. and almost too easy. I’m about to start making koji and experimenting with what you can do to all manner of veg. It’s all very exciting. I just wish this wasn’t something we all had to learn from scratch. It seems like we’re all wasting time having to learn every single step every single time. Sigh. It’s a shame this knowledge doesn’t seem commonly known or passed down to every generation. What a waste!

[Christopher Weeks]

Welcome to Wild Fermentation!