Fermentation Festival III

The trains and busses functioned like clockwork and got me here in time. The festival is now in full swing.  




Francois making cashew cheeze with miso as ferment.   

The organisers  
I’ve sold all the koji and miso I was able to bring, and made alot of new contacts and friends. Now I wait for my time slot to give a workshop on home miso making. It is truely exhilerating to be among so many fermentation enthusiasts.