***I drafted this post back in August and somehow missed it in my drafts folder.*** Redcurrant season was upon us and we had a substantial harvest of redcurrants. We are always at a bit of a loss of what to do with redcurrants, so this year we decided to have a go at turning them… Continue reading Adventures in Fermenting #6
Category: Food
Beetroot hummus
(What? You don't like beetroot? I'm sorry, I can't talk to you. Beetroot is amazing.) The UK in general doesn't seem to be good and dips and nibblies. OK, maybe I'll allow the range of nibbly things is satisfactory but the options for dips is far less so. You can get hummus and salsa. Maybe… Continue reading Beetroot hummus
Adventures in fermenting #5
Excited by my experiences with fermented soft drinks, I decided to purchase a book that would inspire me to experiment with other types of fermentation. Something with such a wild cover could only be inspirational, right? Hmm, not really. Or maybe I'm not quite ready for the full fermentation commitment yet. Certainly I'm not ready… Continue reading Adventures in fermenting #5
I miss coffee
I'll start by saying that I am not a coffee addict. I'm not a coffee snob. I don't need six cups of coffee to get through the day. I don't need a cup of coffee to get me started in the morning. But on my days in the office (that seem so far away now),… Continue reading I miss coffee
Adventures in fermenting #4
It looks like the frozen and half-half pineapple kvas were the most successful - or at least the most bubbly. Maybe it's something that happens to the pineapple during the canning process that kills of bacteria or makes it less 'alive' than frozen fruit. We've tried the half-half bottle of pineapple kvas and it was… Continue reading Adventures in fermenting #4
Adventures in fermenting #3
Four 500ml bottles of ginger beer made and one drunk. It was definitely gingery and also kind of beery. Certainly interesting. I put the bottles in the fridge to chill a day or so apart as the longer they sit at room temperature the more the bacteria consumes the sugar and the more sour the… Continue reading Adventures in fermenting #3
Adventures in fermenting #2
I had some success with my first fermented drinks. I even drank some of them (but in small quantities - as during the course I was warned that natural bacteria in naturally fermented drinks can cause some stomach upsets if you're not used to it, so introduce it gradually). The water kefir was the most… Continue reading Adventures in fermenting #2
Adventures in Fermenting
Day 1: ginger bug, fruit kvass and water kefir I have started a new hobby, or at least I hope I have a new hobby: making fermented drinks. Ideally I wanted to learn to make bread kvass (Russian rye bread weak beer) but instead I learned how to make a ginger bug for ginger beer,… Continue reading Adventures in Fermenting
(Mostly) meat free January
So here we are at the end of January, and having just been through a month of (mostly) plant based eating. And let's face it, that is how the majority of the world's population eats all the time, and if we are to sustain the human race, it's how all of us should eat all… Continue reading (Mostly) meat free January
Speculative
Every year around this time I get excited about Christmas baking. When it's cold and grey outside, it's nice to be warm inside, and who doesn't love the smell of baking? And at the end of course you have something nice to eat with a cup of tea. It's all good! One of the biscuits… Continue reading Speculative
Tales from Tobhamhor 