After reading through Lauren's post about her connections and the support she was gaining from other like minded people in her running community, and taking into consideration the CLEM approach, I thought it best to investigate some communities for my own sauerkraut and fermenting journey.
I went back to Sandor Katz's website and found this forum with plenty of newbies buzzing around the place asking plenty of 'me type' questions - ie what are these specs?, how much brine? how much salt? Could this be mould? Sounds like my kinda place :) I have yet to post anything, but I am definitely 'lurking'.
I know David is anti-facebook, however I do feel it opens up a wide range of connecting to people in the first instance, to then be able to get away from Facebook (if you can...).
Although I am part of a group called 'The Urban Homesteaders' which is a local group who talk all things growing , baking, building and fermenting, I was sure there would have to be a more specific fermenters group. After a bit of searching (and stalking other users!) I found this Facebook Group which I am now a member of Preserving, Fermenting and Healthy Eating Australia (its a closed groups so I am unsure if the link will work). I have made a few first tentative posts about fermenting but no responses as of yet.