The cupboard where bacteria go to thrive.

This is my special place. Where smells emanate from and where health begins…
I ferment all kinds of stuff:
Kefir (water and milk), kombucha, beet kvass, sauerkraut, sauereuben, fermented garlic, kimchi, cortido, sprouted grains and legumes, fermented fish sauce, potatoes (for fries or boiling). Did you know that you can pretty much ferment any food, so long as it is not processes.


2 responses »

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