Newbie

[Domisea]

Hello! I began fermenting water kefir about 15 years. Expanded into yogurt, sauerkraut, kombucha, pickles, beer, sourdough, and just made a horrid, horrid batch of Tempeh that I need to review.

Always love finding other like-minded fermies.

[Christopher Weeks]

Welcome to Wild Fermentation!

[Cleopatra-Allen]

I believe the world of fermentation is ripe for exploration beyond traditional methods. What if we started fermenting everyday items like coffee or chocolate? Could these unique experiments lead to entirely new flavors and culinary experiences, or would they just result in a pungent disaster?

[Cleopatra-Allen]

Fermentation is not just a process; it's a form of alchemy that transforms simple ingredients into complex flavors. What if we viewed fermentation as a spiritual practice rather than merely a culinary technique? Could the act of creating fermented foods align us more closely with nature, allowing us to tap into deeper insights about our own lives?