Getting started: so many choices!

Hello All-

I'm excited to get to do some fermentation for y'all! ... I have been an ametur fermentor for a few years now... and an imbiber of many fermented foods and beverages for years.  I highly recommend the book Wild Fermentation: The Flavor, Nutrition and Craft of Live-culture Foods by Sandor Ellix Katz. It's a great read (he's got an interesting story to tell, albeit a bit more ancedotal than straight microbiology) and has a lot of recipes to share! It's my go-to consult book, whenever I'm starting a new fermenting project. 

so! I have yet to decide what I will attempt this time, for our class.... But-- I will keep y'all updated. I'm excited to see what comes from the fruits of our and our microbial friends' labor!  

Thanks- 

(Sarah) Bess Levison