In regards to the title, there are those who might (just might) consider me slightly demented when it comes to playing with my food. My latest…. ok, let’s call it what it is… obsession is fermented foods. My first batch of kombucha is now in bottles for its second ferment (to encourage the fizzies). My first small batch of rhubarb honey soda (2 bottles… that’s all…. 2 bottles, ok?) is in bottles.
The rhubarb soda will be moving into the fridge a little later, after I’ve tidied and re-arranged the fridge. I think it’s something the kids will enjoy later today – after I’ve had a taste of it, of course.
In other ferments, I have a ginger bug on my kitchen counter; there’s some heavy cream that has been cultured with yogurt, ready to be turned into cultured butter. There’s a kefir starter in my fridge and there’s a jar of water kefir on my stove. There’s also a jar of sauerkraut in the closet under my stairs. I think that’s it…. for now.
So where did this kick come from? I’m not really sure, to be honest. It may have been started by a thread on the Soap Making Forum, one about sauerkraut made the old way, with nothing but salt. It may have been something I saw on Pinterest. In any case, whatever it was sparked my curiosity enough to start doing some research. The sauerkraut came first.
It won’t be ready for another week or two. It’s beginning to sour but, at the moment, is still on the salty and crunchy side. I’ll have to get Trinity to taste it later; she’s our resident sauerkraut fanatic. She could eat it by the jar full!
Kombucha is something I haven’t had before, that I can remember. Kristen reminded me that her Oma used to make it but no one wanted to try it. It was…. icky! There was this giant blob of stuff in a bucket and she would drink some of the liquid daily. It really was rather disgusting-looking. Now, here I am, years later, making it and drinking it myself.
Kefir is another word I’ve heard before but wasn’t really familiar with. Honestly, it reminds me of buttermilk, one of my favourite things. Water kefir, though, is a whole new thing for me. I was able to score some kefir grains for both kinds (thanks to Kristen for the milk kefir grains). I haven’t yet made a batch with the grains from Kristen but they’re activated and ready to go. My (very) local health food store carries water kefir grains so I decided to try those as well. Right now, there’s a batch brewing in a mason jar on my stove, made with water, sugar, a hint of molasses, and about 1/4 lemon. It’s been there overnight and I’ll be trying it shortly.
Well, this is turning out to be a very rambling post. I’ll end here. If you have any tips or hints for me, please don’t hesitate to leave them. I’m still doing a lot of research via the google machine (and Pinterest) and I’m absolutely fascinated by the whole fermented food movement. I do find that I feel better since starting with kombucha (which is why I’ve started making it). I feel… I’m not sure how to describe it… a little more balanced? I’m sleeping better, I don’t feel as bloated as I often do… just better.
I’d like to keep it that way.