Hi,
i'm new to this forum. I've been making kimchi for years now and this will be my second year for sauerkraut aswell. I also have my own Sourdough. make fermented chilisauce from my own chilis and recenty stared my first attempt on miso ( Rice and soy). In the furure i'd like to try some nukadoko and shoyu aswell. Maybe even tempeh, although im not realy a fan.´Bisides fermentation i also like to can my creations from time to time.
I already read some intereting things on the forum before i signed up, so i'm sure it's going to be great. Since English is a second language for me please don't pay to much attention to my spelling and other mistakes i may make.