Kefir and kombucha

[bpgreen]

I wasn't sure where this belonged.

Before my accident, i ate and drank a lot of ferment stuff. I think i was mostly into improving the gut microbiome. Yogurt is easy and also easy to find. I also used to make kefir. I found some dehydrated grains and I'm currently rehydrating them.

It will probably be some time before I make any sauerkraut (or other fermented vegetables)

I started trying to make a kombucha scoby. I'm using a bottle of store bought kombucha and brewed some tea. If I'm lucky, I'll have a scoby in a few weeks. I was able to get a scoby this way when I first started, but I'm not sure whether it's common to succeed at that.

[FrozenInTime]

I've done alot of kraut but the past couple years my garden gets hit hard by critters when we're gone a couple days. Made a lot of kimchee too... I love it, wife won't touch it. Only thing I've done much of late is pickled eggs. We've been traveling alot lately, not leaving much time to do alot I used to do. I'm about out of beer, hope I can find time to brew before we're off again.

[bpgreen]

I've never made (or eaten) picked eggs. I think I'd probably want to try them before making them. Although i suppose i could start by making one and then try it to see if i want to make more.

Kimchee is kind of an acquired taste. I've mafe it before and I've bought it as well. I don't think i made really authentic kimchee. I think i just used napa cabbage and red peppers. Maybe a garlic clove, too. I think the real thing uses daikon radishes and something like anchovies.

[mashani]

It's "fish sauce" that is in traditional Kimchee. It's fish of some type (various things are used), salt, water, and it ferments for a couple of years. So, in traditional kimchi it's not only flavor, but also kind of like a starter of sorts, as it helps with the fermentation.

[FrozenInTime]

I've never made (or eaten) picked eggs. I think I'd probably want to try them before making them. Although i suppose i could start by making one and then try it to see if i want to make more.

Kimchee is kind of an acquired taste. I've mafe it before and I've bought it as well. I don't think i made really authentic kimchee. I think i just used napa cabbage and red peppers. Maybe a garlic clove, too. I think the real thing uses daikon radishes and something like anchovies.

I make a lot of fire-eggs. Wife won't touch them but I can't get enough! They are a little.... spicy! A cheap-easy way to make p/eggs, if you buy/eat pickles, when the jar is empty, boil a couple eggs, drop them in, place in fridge for a couple weeks and enjoy with a beer. I say cheap.... right now the price of eggs are equal to gold the stores think. That's why small flock at home is worth gold... eggs and meat.