Fermentation is a traditional food preparation technique which I have been practicing for just over 4 years. I homebrew kombucha, water and milk kefir, sauerkraut and various pickles for personal and communal consumption.
As I have learned more about the practice, it stimulated my culinary curiosity and taught me a great deal about how macrobiotic health affects many different areas of our lives.
I am interested in sharing the practice with others and invite anyone interested in learning the technique for themselves.