My Introduction

[AudioGrace]

My interest in fermented foods began when I was a kid in the 1960s making yeast breads and yogurt. As an adult, I failed at making hard cider and apple cider vinegar, but crafted fascinating wild sourdough breads and fermented fruits and veggies. Now I'm inspired by Sandor's Fermentation Journeys book, and venturing to ferment our homemade tofu, natto, and meat.

[Christopher Weeks]

Welcome to Wild Fermentation!