BeerBorg

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.

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.

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.

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.

bpgreen wrote: ↑Wed Feb 12, 2025 9:30 pm 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.