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Wild, Raw, Living Ferments: we make it delicious for a cultured gut. SCOBYs and living cultures, ready to eat - Sauerkraut, Kimchi, Pickles, Water Kefir, Milk Kefir, Jun, Kombucha, Koji, Preserves. Fermentation workshops & events, based on my books Ferment for Good (2017) and Wild Drinks (2022).
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