Greetings my friends!

I will be crafting a  shredded root vegetable fermentation out of local veggies. I have only briefly experimented with fermentation in the past but never on the regular, which I would like to do. Sour kraut and kimchi are my go to fermentation dietary choices along with kombucha. I brought home a giant glass salsa jar from work today to use as a vessel for my microbial experiment. The video posted about wild fermentation is a book I look at every day in the kitchen! My lady has owned a copy for a number of years now.