Zero To Hero, Day 12: Fermenting, part one
I’ve made my own yogurts and buttermilk for a decade. Last summer I noticed the word “konbuchya” — which has a very different meaning in Japanese — coming up a lot online. The long and short is that I started thinking about fermentation in the home kitchen.
I bought a few books, read the personal experiences from many, many bloggers and went shopping on Amazon.co.jp. By November I was ready. I prepared 3 litres of sauerkraut, 5 litres of kim chi. A few day later I was canning green tomatoes, mustard greens, and crab apples. My keifer and konbuchya cultures arrived a few days after that and the lab expanded exponentially: I was bottling cider, root beer, ginger ale, milk keifer drinks and water keifer drinks. The first batch of kim-chi was ready — delicious and inexpensive — so I started a new 5 litre jar.
From Zero To Hero: Fermented Unit.
I’ve learned a lot the past couple of months which I’ll share with you another day. For now, I’d like to complete today’s assignment by introducing you to a few of the blogs I found inspirational and interesting. It’s just amazing to me that there are people all over the planet reading the same books and blogs to do the same thing.
(BTW, if I could only do one, I’d do water keifer. It takes one night to get your beverage, it’s extremely fizzy and has a great flavour, especially when you add citrus peels to the ferment. I found a retailer through Ebay.)
I enjoyed reading her experience in making sauerkraut. She didn’t have total success the first time, but kept on. Eventually she got. that’s inspiring!
Kvass is something I really want to try, but beets here are about 5USD each, so I’m content to read about it for now.
A final note for today. To The Best Of Our Knowledge, one of all time favourite podcasts did a show on fermenting. It’s worth a listen. Clothes made from fermentation, anyone? Oh, there’s a reading of a very funny short story about yogurt taking over the world. Seriously, vats of yogurt. It’ll make you laugh.