Fermentation

I’m on a big kick of things that can be fermented right now! In various corners of my kitchen I have:

  • Kimchi
  • Sourdough
  • Yogurt
  • Kombucha

Long time readers may remember that none of this is really new for me. But my puttering in the kitchen went on pause after Windsor was born. She was not the kind of baby that tolerated mom spending a lot of time in the kitchen.

The big change these days is mostly out of my control. The last 12 months have included a lot. And one of those is I’m lactose intolerant now.

Lactaid milk is just fine for putting in tea and for baking. But it does mean doing a lot more of my own baking. And lactose free yogurt is shockingly expensive. So now I have a yogotherm:

It’s just a tight sealing styrofoam cooler. But it makes large batch yogurt a breeze.

And my digestion is generally happier with more fermented things in my diet. So I dug out my old kombucha jug:

Those scoobys are over 2 years old. (for those of you not familiar, that’s unheard of.) The tea they’re sitting in smells very vinegary, but not off. And there’s no mold at all.

So I brewed a fresh batch of sweet tea and I’m running an experiment. I have one quart with a very old scooby in it. To the second quart I added a cup of raw, store bought kombucha. I’ll report back on how they do!

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