I started making fermented foods when I was living in Auckland.
I started with Yoghurts. Raw milk, coconut cream, kefir, probiotics, the whole game.
I needed money at the time, and was living in a community. My products were reeeeally good. I started selling them. I added home made Sauerkraut to the list. Organic or non organic, white cabbage or red cabbage, with different spices, added vegetables… It was de-li-cious.
I was having the best time. I even created my own non official brand, Mii. A brandmark I was using on my artistic creations at the time. The black shape you can see on the labels is just that.