I’ve always felt that everyone thought I was a little kooky when I coaxed them into trying my kombucha or kefir. I was always asked about the food safeness of my concoctions, the reliability of the resources I studied and recommended for my fermented libations, getting a “your weird” kind of look.
But looky here, some fellow fermentation freakos have emerged in my area and formed an organization that offer yet more evidence and hoopla and perhaps a pinch more credibility then mwah for kombucha, kefir, real sauerkraut, fresh fermented apple cider and the general healthy goodness of all things not bad, but soured. YUM!
A few snaps from my day at the Fermentation Celebration, an absolutely free event put on by the Yamhill County Heritage Project in McMinnville Oregon. You can discover a bounty of helpful information and “how to” on their Facebook page right here.