On this episode we talk to Terri Ann Fox of River Run Ferments about fermentation, making sauerkraut, making sourdough, koji, miso and fermenting with kids.
Terri Ann is the founder River Run, a fermentary and wood fired micro Bakehouse located on our family homestead in Glencree Co. Wicklow. They specialise in sourdough breads, koji based ferments, seasonal vegetable ferments of all kinds, and plant based cheeses.
They host regular fermentation and sourdough workshops both in person and virtually. You can learn about everything they do by clicking here.
