Bring on the Kimchi!
My love affair with kimchi dates back almost 15 years, when my husband and I spent a year teaching english in Korea and fell in love with this fermented side dish.
Brew Your Own ‘bucha
We embarked on our fermentation journey several years ago, with our first batch of Kombucha. I received my scoby from a good friend, and that scoby supplied us with several years worth of delicious fermented brew.