Now Playing. With over 6 years of re-edited and first time viewable videos on a wide number of topics. There are already 400+ videos there, some that are an hour long, on everything from making shoyu, miso, pickling, making tempeh, wild fermentation, foraging, vinegars, curing meat, vegan cheese making, sake making, and much more. Includes many of Marika Groen’s incredible documentaries on making country sake, how to use shoyu kasu, making sweet white miso and much more.
To register use https://PayPal.me/FermentsandCultures and specify $75 for the entire year of 2022, plus the last six years of videos.
You can also email: firstname.lastname@example.org with all your info, but it takes at least 48 hours to validate incoming email.