( Read more... )

http://www.madison.com/archives/read.php?ref=/wsj/2009/02/20/0902190234.php

Whoa, I just read (in my fermentation bible, Wild Fermentation) that you can use ginger bug (basically fermented ginger) to make a sourdough starter. Fascinating! Guess what's going on the to-do list.

I've been so twitterpated over making pineapple vinegar. The last time I made it, it was horribly bland and I ended up just tossing it. (It was little more than pineapple and water, and after fermenting it, it tasted like ... nothing.) So this time I've been a little more careful, poking around for ways I might improve it. As I reported to one ( Read more... )

( Read more... )

I am pleased to report that I think my chest wall inflammation is deflaming. For the first time in days I didn't wake up wondering how quickly I can get food in my gut so that I can take my anti-inflammatory med. I definitely still feel it, but the severity is letting up ( Read more... )

I made pickled peppers and onions a week or two ago. What kind of peppers, I'm not sure. They were peppers from my garden plot, that's about all I can say. If I were to guess, I'd say they were Anaheim. They were mighty tasty on their own, but adding them and their companion (commercial) vidalia onions to a potato salad? Out of this world.

Have them check the coconut milk can.


( Read more... )

I''m a follower. Yes, I am. I follow rules, I follow recipes, I follow patterns. I follow. I'm a sheep. (My parents and sister would vehemently argue otherwise, but that's beside the point.) This evening, I threw caution to the wind and broke free of the ferment "recipe" I had and tossed in a few uncalled-for items. (That sort of sounds like ( Read more... )

This is mostly to say--for those of you following along--that the beets pickled in kombucha are yummy! Three cheers for good ferments.


( Read more... )