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Mold Breakers
22 members • Free
2 contributions to Mold Breakers
5d •
7/11 Weekend Ferment Roundup!
Its time to show off. What have you made recently? Did it surprise you? What did you learn? Show and tell!
0 likes • 3d
@Nick Adams yeah totally agreed. The recipe for umeshu in preserving the Japanese way calls for quince so there are definitely creative possibilities! Pawpaw…?
0 likes • 15h
@Nick Adams crazy fun. Was just walking by the river through a pawpaw patch. Should give it a go… was so bummed to miss the sanj festival last year…
14d •
Introduce yourself! I'll go first:)
Hey I'm Nick. I enjoy long walks on the beach, and in my free time, I teach people how to eat mold. Pictured: a deranged man (right) with a jar of pinto bean and ancho chili miso (left).
2 likes • 3d
Sam here, homebrewer and koji grower. Looking to meet more obsessive hobbyists. I am most interested in better using the products of fermentation in cooking — otherwise why the hell else have a gallon of miso or shrimp garum?
1-2 of 2
@sam-purcell-8992
Fermenter, homebrewer, koji grower, irezumi canvas
Active 15h ago
Joined Jul 11, 2026
Richmond VA