If you’ve been to my house lately you may notice the number of jars on our counter has increased quite a bit. We brew our own kombucha and have grown many SCOBYS from one small one that a friend gave us over a year ago. The boys and I really enjoy flavoring the kombucha and drinking it instead of sweet juices or sodas.
I’ve made a bit of honey mead. I don’t have the patience to wait for it to really mature so I’ve tried it “green” and it’s pretty tasty.
We received the gift of some sourdough starter from a friend and have been making lots of different recipes with that. Naturally I needed to try to start my own starter and was successful so now we have our very own yeasts growing in our breads.
Recently I’ve started making kefir, my grains were also a gift from a friend. I like to drink it with just a bit of almond extract added or blended with some fruit. It’s great in smoothies and as a substitute for regular milk in baking.
Rick and the boys got me a beautiful ceramic crock for my birthday and a book by Sandor Katz to go along with it with all the info on fermenting one could need. My next project is sauerkraut in my crock!
Simon and I have been learning a little about the science behind fermentation and also a little about the history of these food traditions. I really like that they can be shared so widely. I have given several kombucha SCOBYS to friends and lots of sourdough starter too. It’s something fun to do and healthy for us too!