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Has anyone started to sell Fermented sauce in Virginia?   Have you had to deal with the VDACS and what did you have to go through to sell legally?

   So I have been fermenting for a little while now and have gotten my process down pretty well, that being said I just started my own company and changed my process from a cheese cloth top/leaving the top barely on to installing an airlock on all of my jars.       My ferment started amazingly...