New here and hello

[Habibie]

Hello everyone, I am pretty new to any fermentation. To sum it up, I make Natto, Tapai (ketan as well as singkong), and Yogurt for own consumption every-now-and-then using the Yogurt setting on a Fagor Multi-function Pro lux pressure cooker.

Recently, I built me a simple, rather inexpensive, mini de-hydrator / incubator / sue vide from many different parts, i.e. a W3230 Digital Temperature Controller and an old (with a manual switch) crockpot / slow cooker, an electric lunch box, etc, and they work just find to my expectation.

I came here mainly because I bumped into Koji and thought this will be a perfect place to ask questions w.r.t Koji. Cheers.

[Christopher Weeks]

Welcome to Wild Fermentation!