ambient fermentation projects this week
Wild Strawberry Honey Spritzer - very luscious and sweet, has a mild strawberry flavor, just starting to culture a tang. this particular one doesn’t have any carbonation.
Egyptian Bouza Beer - very rough and sour, made from mostly sprouted rye grains, it is a quick 2-3 day ferment and has little alcohol, but is very filling.
Sauerkraut - The plain cabbage always seems to evaporate off all the brine, then it becomes dry and rots. I haven’t had a good plain Sauerkraut turn out yet, the sesame kraut worked well, and the kimchees work too, but so far I have yet to get a tasty plain old kraut.
Spicy Live Kimchee - This is the most exciting venture!!! Mariah helped me a lot and it went much faster with two people. We put chilli powder in it this time, and green cabbage, onions, lots of grated carrots, and grated ginger, and just a teensy tad bit of salt. I’m so excited !!! yes haha!
Sourdough Bread - I took the spent grains from the bouza and mashed into a dough, it’s been resting out on the kitchen counter all day. I’m going to bake it tonight. SandorKraut says to cook it enough to make a hard shell on the outside, but not enough to cook the inside. That way you have a self-contained unit and you can just let it sit out and continue fermenting in the middle for a few weeks. It sounds interesting, I’ll let you know!
Do you remember trying fermented foods? What did you think?
One time I left out a pizza for a week and came back to it. Is it a bad sign that there was no change?
hehe naw…we’re lucky. If we were bacteria we wouldn’t have a choice, but people are pretty hardy. I eat just about anything that gets left out. and pizza is soooo good after three or four days!