My current fascination. Cultured drinks and vegetables, so easy to create, and brimming with life (literally). So far I've grown my own scoby, begun brewing kombucha, lacto-fermented homemade kimchi, nixtamalized organic corn and eaten the ensuing polenta and tortillas, begun brewing wild yeast via a sourdough starter... tomorrow I get two gallons of raw milk to begin experimenting with whey, grass-fed butter, and kefir.
Obsession courtesy of Nourishing Traditions
Obsession courtesy of Nourishing Traditions
2 comments:
scoby! new word!
i've started swearing by kombucha when i'm sick...or even better, ginger kombucha.
yes, a beautiful symbiotic colony of bacteria and yeast...rather hypnotizing to watch, growing before your eyes.
you already know how I feel about ginger (remember the candy experiment?) so it should come as no surprise to hear that I have ginger root standing by to add four days before fermentation is completed.
Or that I'm also brewing a ginger bug, as a starter for ginger ale.
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