So one positive thing for me about spending all this time at home has been the discovery of fermentation in foods. I started with the sauerkraut and it turned out great, the cabbage for the second batch is in the fridge.
Then I tried the sourdough with mixed results, It seemed to be going good but then the bubbles started getting smaller and it seemed off so I chucked it after a failed fried bread taste test
I also started a Kambucha run with the sourdough but I just tossed it yesterday as there was no growth, I think I need a different kind of store bought kambucha to make the scobi grow properly.
Then I started reading up about making wine and cider or beer. So I have some poor man's cheap cider on the go. Bottled 3.5 Litres and going to do another fancy store bought package of 10L later today. Beer is coming and I have been experimenting with cider flavours, going to see what cranberry juice does in there. And another I dumped in sugar to try to make a higher alcohol content drink
And theeeeennnn... Last night I hung some plain yogourt in cheese cloth over a mason jar and waited a few hours for most of the whey to drip out. Leaving this soft cream cheese like substance. Going to add some salt and pepper with some shallots and spread it on crackers
And finally have to try the lacto fermented eggs as suggested on topia. Going six pickled and six lacto
So yeah, learning about fermentation has been a blast I gotta say. It's been fairly easy, just a few failures that are easily outweighed by success
Got my eye on making some traditional mustard now that I have whey and or sauerkraut juice available
Edited by flashingrooster, 09 May 2020 - 12:44 PM.