Hi, I have gone to the wonderful world of fermented foods. I was a bit worried while making Kombucha but after a few batches feel like an old pro. I am making 2 gallons of melomiel (fruit/honey wine), Vinegar, and Kimchee. Fairly soon I will be getting tempeh starter as well, so I can experiment with that. This next year I will start some blackberry plants. I love them so much. They are my favorite wine making fruit.
Any one else experiment with fermenting?
Wow...I love Kimchee . The Vietnamese style not the Korean style.