posted 2 years ago
I just thought I'd drop my favorite fermentations I've done in the past 4 years.
First was a berry wine. "Aged" 6 months... I just HAD to taste it. Verdict: You can't go wrong with that, I do believe.
Next was getting a massive kombucha operation going. 'Nuff said.
Then, around the same time, we had all the ingredients to make: Brussels sprouts 'kraut, pickled watermelon rinds, and hot carrots ("zanahorias", lacto fermented carrots, with onions and jalapenos)...
I LOVED that Brussels-kraut. I was so sad when it ran out.
The carrots and watermelon ferments then got ADDED TOGETHER, as the hot carrots where too hot, and the watermelon were *blah*... but together, it's a winner. Sweet and sour and salty, and spiced, to boot.
"I discovered that all the misfortune of men comes from one thing, which is not knowing how to remain at rest in a room." Blaise Pascal
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