Like I mentioned in the last post we are reviving our mother, scoby that is and she’s ready to roll. Thing is with these live cultures – they are live and if you neglect them well, then, their toast. So that’s what happened with my previous batch. I had about 25 “mothers” was fermenting up [...]
Wild fermentation is the opposite of homogenization and uniformity –Sandor Ellix Katz
On the preservation front
Now that I got some beautiful cabbage heads (thanks to a local Freedom Farmer) I made a batch of sauerkraut – using Sally Fallon’s recipe. I did just plan cabbage for one batch and for the other I mixed a bit [...]
Fermentation crock and cutting up the locally grown cabbage
Homegrown carrots (seeds available at FREEDOMSEED.org)
Homegrown carrots, daikon radish, green onions and local cabbage
Pounding with a wood mortar in whey, salt and spices to release the juices
After a few days in the crock, time to put the kimchi in cold storage
Last week we had a bit of [...]
