People making a markRayne KuntzFebruary 02, 2018Sage plant cuisineFermentation, Pai, Thailand, Fermenting, cultures, Good Life Dacha, KonstantonTopchi, Lance Hancherow, Wild fermentation class, Wild fermentation, kombucha, water kefir, milk kefir2 Comments An unexpected type of culture in Thailand Wild fermenting in Pai People making a markRayne KuntzFebruary 02, 2018Sage plant cuisineFermentation, Pai, Thailand, Fermenting, cultures, Good Life Dacha, KonstantonTopchi, Lance Hancherow, Wild fermentation class, Wild fermentation, kombucha, water kefir, milk kefir2 Comments
