|Mojito wine (mint and citrus) working in the yeast in a 1-gallon pickle jar - still in the rapid integration phase, the yeast is the light bubbly stuff at the top.|
|GF toast and eggs for brekky.|
|Like so! I also added some buckwheat flour, spices, and more rejuvelac. I'll let it hang out awhile, then once I've baked them I'll be sure to share how they turned out.|
|I am reading Orlean Puckett: Life of a Mountain Midwife, and having reached the part about how all the passers-by enjoyed sitting down to a bowl of her sauerkraut for a snack, I thought, hot damn, I need to make me some sauerkraut! Thank God for my food processor, which relatively quickly sliced & shredded 2 sweet potatoes, 2 onions, 3 carrots, 1 huge daikon, 1/2 head cabbage, 1 bunch kale, about 1/2 head garlic, and 3 apples. You can see the brine is coming along nicely. (More about sauerkraut here, from the master.)|
|The left is the wine - you can't see the airlock here but it's on and is bubbling away, at a rate of about one to three per minute (there's a second one also out of sight), the right is the sauerkraut of course, and in the forefront is my favourite fermentation book.|
|Glorious rainbow compost fodder!|
There's something about summer...! I just want to ferment things like crazy. I also bought some Rise kombucha to grow a new SCOBY with, so it's hanging out in a wide-mouth jar on my island as well. It's supposed to be raw, so hopefully that will work. Failing that, a few of the members of the WAPF Montreal group on facebook, which I've recently joined and am enjoying daily (as opposed to several other groups I'm in, which I largely ignore), have offered to share SCOBYs with me. Hurrah!