Spray / paint: One memorable happening I forgot to mention last week was that we had to repaint the kitchen ceiling because one of my fermenting experiments sprayed what looked like zombie brains across the ceiling and all over the kitchen. My lesson from this is was: when fermenting with a ginger bug to be… Continue reading Shiny shiny (20.2021)
Any week I don't get my post out an a Sunday I feel disappointed in myself. Especially when I didn't spend Sunday engaged in anything else more important - unless jigsaw making and gardening and reading count as more important? Actually gardening felt quite important as the spring weeds have also sprung and are growing… Continue reading Hell in a tall hat (18.2021)
***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
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
Yes, it was a pretty good week. I guess it helps that I had a three-day working week and a four-day weekend. (*Sigh* If only every week could be like that.) This week's yoga mood: good, but I only managed to 'get to' two classes. I went back to the Wednesday morning class I walked… Continue reading That was a good week (19.2020)
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
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
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
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
Tales from Tobhamhor 