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ArmyOfFive4God

What are you fermenting now?

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Spinning off from the what are you canning/dehydrating threads.....

 

I put a batch of HM yoghurt in the fridge this morning that I made last night. I also have Amish Friendship bread & water kefir going on my counter top now.

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I always have bowls of kombucha going.

I'm having trouble keeping up with demand. My son has his girlfriend drinking it now when she comes over.

As soon as I get to the store, I'll make a batch of Kvass, which is a fermented Soviet drink using bread and fruit.

I'm also getting some sweet potatoes to make an african drink called fly. I've never tried it before, so I'll have to let you know how it goes.

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Most members will not know what some (or any) of these products are or what to do with them. Would it be possible for some of you to explain not only what these products are but also some of their health benefits as well and how to make them if it's not already been posted some where. Perhaps if there are links to info you would be willing to take the time to post them to our resource list as well as here.

 

Another help would be to talk about the different yogurt cultures (and other cultures if there are more than one for a product) and tell us your preferences and why.

 

Thanks everyone!!!! :D

 

:bighug2:

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Hey, how did I miss this thread before? LOL.

 

Glad to see the new forum, where everything can be kept together. Excellent idea guys!

 

I am making kefir (which is always on my counter) and sauerkraut right now. This weekend, I'll be doing some beets, yogurt, and creme fraiche.

 

Almost out of kimchi, so probably will make some of that while I'm at it.

 

Going to check out the fermenting 101 thread now... I assume all the definitions are on there so anyone looking that is wondering, will be able to see what everything is???

 

Don't be shy if you are wondering, go ahead and ask.

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Hey, all, threw my back out shoveling snow today, so DH is going to do the next step in my ginger beer fermentation tonight.

 

I'm on stage II.

 

Have been doing a lot of root beer lately, and really wanted to try doing the raspberry orange again, now that oranges are more affordable.

 

Did some whey recently in preparation for sauerkraut this weekend, but I think I will change it to kimchee.

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This is an area I'm still very new to, in fact, I haven't really tried fermenting much. The one I've tried is kefir, which I'm giving another go of. I received some water kefir grains from someone on another board and am going to give them a try. I had a lot of success with milk kefir, before I had some circumstances which made me forget all about the kefir. Anyway, if anyone has a great water kefir recipe, I'd love to hear it! Thanks!

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:blush: I found a bag of apples that kinda started on their own...

 

 

 

:blink:

 

 

 

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I'm gonna chop them up into an "Apple Dapple cake". There are only a couple of brown spots.

 

Hmmm.... I see I'll have to add it to the recipe pages. I thought I'd done that already. <_<

 

 

 

 

 

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My love of fermenting still goes strong! On the counter, I have water kefir, dairy kefir & kombucha. In my fridge, I have kimchi, kraut, pickles, peppers, onions, garlic. I think that's it right now.

 

So let's get this thing going again! What are you fermenting?

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