I’ve been stepping out of my comfort zone lately and trying my hand at fermenting. I’ve always had many allergies, including hay fever, asthma and eczema flareups. Well, the past week with a badly infected hand was the last straw for me and I have finally convinced myself (I think) that it would be safe to consume uncooked food or drinks that I’ve fermented (apart from yogurt, that is).
More than a week ago, my Kombucha scoby arrived thanks to a lovely lady known as Kasalia on the forum (read about her adventures at Tales of Time). However, after moving containers thrice, I think I’ve just about got it right this time around. Long story, but with the first container (a ceramic jug), I was nervous about lead leaching from the jug. And with the second container, I had stupidly thrown out more starter tea than I should have. I then added a tablespoon of distilled white vinegar once I realised my error, in a desperate bid to keep my scoby alive. So, after a trip to Kmart looking for a suitable jug, and a health food shop looking for unpasteurised, unflavoured Kombucha… I now have it brewing on the benchtop beside the coffee machine. Third time lucky, I hope? The good thing about it all is that I have gotten my husband and daughter to try the shop-bought, flavoured Kombucha and neither of them threw up!
Wih my sourdough starter in the fridge, the space it normally occupies (on top of the coffee machine) is empty. So after asking around on the forum about water kefir, I have finally decided to give the Mad Millie Kefir Culture a go. I found it strange, though, that there were no instructions on adding it to plain spring water! Luckily, we were able to find coconut water on special at Coles so I’ve just mixed that in a few hours ago. Now to research what to expect, and how long it will take for the kefir to be ready. With any luck, someone here might like it, and then I could find some water kefir grains.
Mum and mum-in-law are finally arriving for a holiday this Saturday, so hopefully I can have some time to try sauerkraut and kimchi. Or have I become too ambitious? LOL.
I should be making some soap next week as well for the Hanger Swirl challenge over at the Home Maker’s Forum, so I must really figure out how to schedule everything!
I am sure many of you make your own fermented food and drinks — maybe you have some tips for me? I still feel a bit jittery about this latest adventure, but once I get through it, maybe pressure cooking and canning could be next? Ha.