Productive fermenting day
Posted: Tue Sep 05, 2017 1:07 pm
Today, thus far I've bottled my first batch of lacto-fermented ginger beer and prepared a load of veg which are currently soaking in brine.
We got a big bag of "waste" (yes, that's what it said on the label) jalapeno pepper slices in Asda, for 49p, which are now fermenting in brine and kombucha.
The cabbage for sauerkraut will be bottled shortly and will be ready to eat in about 4-6 weeks - 2 x 1 litre jars.
The kimchi will be ready to bottle by dinner time. It should be ready in 2-3 weeks. 1x 1 litre of normal and 1 x 750ml vegan.
The piccalilli will stay in the brine until tomorrow. It's a bit of an experiment as I'm going to lacto-ferment it along with everything else. 3 x 1 litre. I'm not sure when this will be ready but I'm certain it will get its first taste on 26th of this month - the gal wants a picnic for her birthday.
I've got a sweetheart cabbage left and a bulb of fennel so I might do a small batch of sauerkraut with those tomorrow - I'm a little shredded myself now.
We got a big bag of "waste" (yes, that's what it said on the label) jalapeno pepper slices in Asda, for 49p, which are now fermenting in brine and kombucha.
The cabbage for sauerkraut will be bottled shortly and will be ready to eat in about 4-6 weeks - 2 x 1 litre jars.
The kimchi will be ready to bottle by dinner time. It should be ready in 2-3 weeks. 1x 1 litre of normal and 1 x 750ml vegan.
The piccalilli will stay in the brine until tomorrow. It's a bit of an experiment as I'm going to lacto-ferment it along with everything else. 3 x 1 litre. I'm not sure when this will be ready but I'm certain it will get its first taste on 26th of this month - the gal wants a picnic for her birthday.
I've got a sweetheart cabbage left and a bulb of fennel so I might do a small batch of sauerkraut with those tomorrow - I'm a little shredded myself now.