Just a quick hello to all and hope you can help my fermentation experiments improve over time. My main is tempeh but I’m working on 19 types of different fermets at the mo, I think.
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Hi! Currently interested in making a (or several) lactofermented chutneys. And have done lots of others, beer, wine, mead, kraut/kimchee, miso, natto, yogurt and kefir, and others. I’m glad to have found this community!!
