Hello

[LawDogg]

I have been dabbling with fermentation for a few years, but only recently have fallen head over heals into the fermentation vat. I have been feeding and using a sour dough starter for a few years and I have fermented kimchi and sauerkrauts. About a year ago I started studying and playing with koji kin and I have incubated probably 10 kg of rice koji and a couple kg of barley koji. More recently I started making vinegars. And my latest venture, though not technically a ferment, is with black garlic. My first batch will be done in a couple days and I plan to make the garlic into a long aged black garlic vinegar. I also plan to start a soy based miso soon.

[Christopher Weeks]

Welcome to Wild Fermentation!