|no leeks were used, but I wanted to show you I bought some, cause you know, that's our blog name and whatnot. see see! I really buy leeks :D (using in soup tonight)|
|garlic, butter & parsley sauce|
|breadsticks with oil and balsamic vinegar|
|ready for nomming|
|Ambrose really enjoyed the breadsticks.|
|Tony accidentally threw out my kefir grains a couple of weeks ago, so when I was cleaning out the fridge the other day, I decided to dig out some old kefir grains from months ago I'd been using to ferment juice. They were stored in a solution of sugar-water with ginger and cardamom. They've been dyed brown from juice, so you can see them clearly here - and you can clearly see that THEY STILL WORK! Incredible! I don't know if this is because "gingerroots are rich in yeasts and lactic acid bacteria", as are "other similar rhizomes, specifically turmeric and galangal" (Sandoz Katz, The Art of Fermentation, Chelsea Green 2012, pgs 150-151), which helped keep the SCOBY alive, or what, but... I'm impressed! I've been so sad about my lack of dairy kefir in my life I actually bought some commercial kefir made by Pinehedge Farms. It was delicious but WEIRD! Really thick and sweet, not in a sugary way but just in a mild way. The fermentation agent listed on the label is simply "live bacterial cultures", which I find a little suspicious, as real kefir SCOBYs also have yeast. I know some stores sell technically real kefir starters, as all of the components are on the label, but it comes in powder form and can't be resued the way a SCOBY can. I wonder how Pinehedge Farms, or any other large-scale kefir producer, make their products? Anyway. I'm a happy hippie here with my kefir!|
As a housekeeping note to the LG crew, please try to remember to use labels in your posts so the blog is easier to navigate. Before publishing, click "labels" on the right menu, then select whatever ones we already have that apply to your post, or inventing a new one/new ones if nothing really fits. Thanks!