Fermented Food
For several years I’ve wanted to perfect this skill. I dabbled with fermentation at the farm in GA – cheese, kombucha, sauerkraut, kefirs, pickles, even Jun (a fermented drink with honey and green tea). But I never “owned” the skill. This year, however, the Lord has planted me here in PA for an unknown amount of time. Instead of frittering away my time wondering where to next, I’m all in for learning all I’m able where I’m able.
Kombucha was the lesson for last week. Update: it’s been freezing here, as it has been in most of the US, so the fermenting magic is taking longer. Tested yesterday and it’s still sweet. I shall continue waiting….
This week, I wanted to try my hand again at sauerkraut. Cabbage is in season and I love sauerkraut. I also thought I’d throw in some carrots for color. I also wanted to use this beautiful blue crock I purchased a few years ago. It’s so cute!
I sliced, diced peeled, massaged, pounded and stuffed! The crock needs to sit in a cool room – no problem with that accommodation!
And now we wait… Taste test coming this weekend. I’ll let you know the results 😁
Anyone have a favorite vegetable to ferment or a favorite recipe? I’m game for giving it a try!
