Hello!

[steak]

I have a pretty polite history with thermophilic yogurt and kombucha but after a long break I have recently decided to pick up experimenting again. I couldn't help but expand my repertoire a little and now I'm also playing with mesophilic yogurt cultures, vegetables, and water kefir. As a voraciously curious person it's inevitable that I will have tried more before the year ends.

[Christopher Weeks]

Welcome to Wild Fermentation!