I am not making Kombucha, but am maintaining the Kombucha “hotel”…where a bunch of SCOBY mothers are hanging out…
hopefully with live cultures in them.
I do Kraut and sourdough wraps consistently, now for some years. They are both part of my daily meals. I made some fermented hot sauce, and fermented mustard from powder, and just checked out, tasted, some mead (honey wine) made in 10/2019 tonight and it was….flavorful and intoxicating. A nice combination. and all I tested was a little teeny tiny ceramic cup of it about 1″ tall. Really.
Oh, I made tempe the other week, and am in the process of soaking it today, and will cook and inoculate it tomorrow.
Sprouting seeds isn’t fermenting, but it is part of the “create nutrition in the kitchen” vibe ! I’ve been tending a mason jar with a tablespoon of zesty seeds, and watching it sprout, grow and get green leaves on the kitchen window counter. Sigh. I love this stuff!
