Hi folks!

[Hotdiggittydog]

Hello friends, I'm a newbie to veggie
fermentation, sour cream and yogurt aren't any trouble
at all. I'm wanting to do some classic sauerkraut and some,
Eastern European
brined pickles, as well as whole sour cabbages to make and
preserve cabbage rolls without the addition of vinegar.

I've been preserving food for over 40 years and am
really looking forward to learning some old school
methods on how to preserve foods safely using
frementation.

Thank you in advance for allowing me to access
your tips, tricks and troubleshooting.

[Christopher Weeks]

Welcome to Wild Fermentation!