I had an amusing (to me) thought this morning as Poppy and I were putting yogurt into the cooler to ferment.
There were currently four different things fermenting in my kitchen at that very moment:
The yogurt.
Sourdough dough.
Sauerkraut.
And a kind of beer A. has started making called kvass. (It's traditionally made with rye bread, but he uses my sourdough bread heavily toasted, and adds yeast and extra sugar to up the alcohol content.)
Sandor Katz would be proud.
5 comments:
3 out of 4 here, no beer right now.
Social distanced last weekend at a bog. Picked cranberries and canned sauce and cranberry juice (it's awesome!). That was the last canning project. Finished canning yesterday, can't do anymore because the jars are all full, about 450- 500, I think. I've never actually counted them all.
Started soaking dried fruits today for the fruitcake for the holidays. Yes, it's an all local fruitcake from fruit I dehydrated in the past couple of months.
Keeping busy being all domestic to keep from losing what is left of my mind during these strange times.
Wow, Sheila. I bow down to your food preservation.
It's just the Covid-19 crazy combined with retirement. I used to have an active social life, volunteered at the Senior Center helping to cook lunch for 60 people everyday. Now I isolate at home. I haven't done this level of food storage in years. The past decade I normally jarred up a few dozen jars of jams and jelly every year for gifts and called that good enough.
I hope we eat all this food before spring. It's a personal challenge, but it might be possible since I never go out to eat anymore. I would be depressed if I weren't keeping myself busy and enjoying some seriously good food. It's something to look forward to everyday. Also, I feel really lucky to be able to keep safe and hopefully there will be a vaccine eventually.
So--the kombucha (ginger flavored) I've been making is really good. It may be in your future.
Lots more time on bread it seems now that you’re the beer supplier as well. Your job keeps expanding.
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