This is the only forum where new users will have permission to post until they have been verified as a real participant by a moderator.

Moderator: Christopher Weeks


Postby jkaple on Wed Dec 26, 2018 9:52 am


I am Jason. I ferment quite a lot, but mostly miso. I've just made a batch of shoyu and tamari for the first time and I need some advice from fellow fermenters. There is very little in print or online about the specifics of homemade shoyu and tamari, and I am hoping I can rely on fellow fermenters for assistance.

Posts: 3
Joined: Wed Dec 26, 2018 9:43 am

Re: Hello

Postby Christopher Weeks on Thu Dec 27, 2018 8:05 am

Welcome to Wild Fermentation!
Christopher Weeks
Nuka Ninja
Posts: 2333
Joined: Tue Oct 12, 2010 3:59 pm
Location: Jordan, MN

Return to New Users Post an Introduction Here

Who is online

Users browsing this forum: No registered users and 2 guests