Hello from LA

[duchene]

Hello fermentees!

I have long been fermenting since my earliest days of saving cabbage from the compost pile. I mostly ferment veg (kraut-chee), milk (kefir), and grains (bread and pancakes). I currently live in Los Angeles and cannot keep up with my ever increasing pile of kefir grains, so let me know if you live locally and want some—I will happily pass some along for free.

Many thanks

[Christopher Weeks]

Welcome to Wild Fermentation!