Today I hit my work goals, and the smoke alarm did not go off, and no one cried when the technology didn't work properly, and we all took a long pleasant walk with Ziggy when school was over for the day. We'll call it a win.
Remember my grand fermentation plans? My legions of lactobacilli are multiplying. My kombucha is on its second ferment, and my kimchi is delicious in an eye-watering way.
I was really glad that I posted about how to brew kombucha back in 2016, because I wouldn't have remembered otherwise. After a while I got kombucha-ed out and passed my brewing setup along to a young adult of my acquaintance. As sometimes happens with young adults (and older adults too, I suppose), he was enthusiastic for a while and then his enthusiasm waned. When he returned my stuff I found [shudder SHUDDER SHUDDER] a grub living in the threads of the jar.
Obviously, I set it on fire in the driveway, my preferred method of dealing with unexpected annoyances, and did not even think about brewing kombucha again for years.
So when I wanted to try it again, I needed a new scoby. This one seems to be working fine. If I get aspergillosis I'll be sure to let you know.
I followed this kimchi recipe, with 4 T. of gochujaru, and so far I'm very pleased with the flavors. Doesn't it look tasty?
There wasn't much brine at all, though, so today I mixed up some more and added it to the crock. Pete asked if I'd pull some out and store it in a little jar out for him before it got any funkier.
I have to say, it gives me a my-work-here-is-done feeling that Pete wants his very own kimchi.
Next up: sourdough. MORE lactobacilli! ALL the lactobacilli!
(Let us disregard the weirdness of calling this post "All My Children" when I am raising all these lactobacilli specifically to eat them. Moving right along!)
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