Hello ya'll,
Excited to find an online fermentation forum. I'm a med student who does fermentation (esp yogurt and bread weekly) on the side for both food and as a fun way to relax and be creative. Not sure how active I will be with how busy things are but hope to join in some discussions when can. Goin to be building my first Koji fermentation chamber before my school starts back up. Crossin fingers can get out 2-4kg for shoyu and miso before things get hectic.