Like a previous member, I am also hoping to start selling fermented food at our thriving farmer's market next autumn (primarily kombucha & fermented veggies to start with), and I would echo his question about asking you to share your thoughts on methods, equipment, etc, that we should consider when making larger quantities.
I find it so exciting that the general public is beginning to become more aware of the presence and importance of healthy gut flora! I'm sure this is due in part to your role in getting the message out there. I heard a great interview on CBC (Radio Canada) recently about a university studying the role of intestinal flora in healing from several diseases. Wonderful that mainstream science is beginning to catch up, lol!
