New batches of fermented veggies
I crushed up another batch of vegetables for fermentation, in the style of kimchi, but without the spice: green cabbage beets carrots green onions ginger shredded daikon radish I also […]
fermenting
Starting new kombucha from scratch
I had to dump my large vessels of kombucha because they started to smell sulfuric. Apparently this is not a dealbreaker — it does not become toxic, just really unpleasant. […]
Ramping up fermented foods
It turns out the napa cabbage and carrot that I set to ferment was a success. I tried some and it was/is delicious. The remainder of the veggies are sitting […]
First jar of fermented tomatoes
I thought it would be a fun experiment to try and preserve tomatoes through brining (salty water). So I boiled up (way too much) water to dechlorinate it, and gave […]
Time for bottling kombucha
Two weeks passed since I started my first kombucha jar. I ended up buying heating pads that add just enough heat to keep the jar(s) at 84 F, the optimal […]