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A few fermenting projects today - photo is of today’s cultured vegetables, OH isn’t keen on cabbage so am trying a mix of the veg he loves and also going for naturally sweeter produce to hopefully convert him to kimchi. This one has three apples mixed with lemon zest and chopped ginger then mixed with raw grated organic beetroot and thinly sliced celery all in a brine. Will taste in 3 days and if ready will be moved to fridge where it can live for up to 9 months. Although the fruit and veg used are higher in sugar than others I use this high sugar content should reduce to almost zero as the live bacteria grow and eat the sugar as part of fermentation. In addition apple peel in particular is wonderful food for the gut bacteria Akkermansia - which promotes a thicker moucous lining that protects the whole gut and also helps other good bacteria to flourish.
@DJC3 ive also been experimenting with producing yoghurt just from room temperature organic uht milk - just mixing in a few teaspoons of inulin to the starter yoghurt to add some thickness and it’s not as thick as the one using cream and scalding milk and cream first but it’s not too thin - work in progress will let you know. My kefir grains are still being activated hopefully will be useable tomorrow.
10ish my overnight hm yoghurts with seeds served with a few berries
1ish spoon each of kimchi and sauerkraut with cheese and lc seeded crackers followed by more hm yoghurts, some chopped apple peel and berries and 100% chocolate
5ish lamb chops served with sauerkraut and tomato and basil salad with glass of red wine followed by more hm yoghurts and a few berries- my first garden raspberries this year.