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Are you a ginger fan? Do you delight in its pungent bite, that “pop” it gives to dishes and beverages? I sure do…and kimchi would not be the same without it! Not only tasty, ginger also has a number of impressive proven health benefits, among them anti-inflammatory and antioxidant properties, and has been used to combat nausea and as a digestive aid. Sounds like it would make a fantastic country wine!
So your wine has fermented, you’ve racked it to a clean carboy a couple of times to get the wine off the sediment, and now you’re ready to bottle it. You have clean, sanitized bottles, new corks, and a floor corker ready…right?
Yes, I have a “thing” for alliteration…it’s just part of being a logophile. I also wear a t-shirt that illustrates the importance of a properly-placed comma; am an Oxford comma adherent; and I ferment things. Multi-dimensional, I am. Enough about me, though – did you know that you can make a tasty, rejuvenating probiotic beverage from wheat berries?
It’s been a week, and the lacto-fermented bell peppers are coming right along. I burp them a couple of times a day to release some pressure, and am always happy to see the bubbles rise from the bottom of the jar to join the fizzy head at the top!
This particular recipe uses kombucha vinegar – something I keep a lot of on hand all the time – and it consistently creates a very active ferment. This time, I didn’t fill the jars quite as full…so neither overflowed and made a mess. Restraint pays off! Continue reading “Ferment Update: Bell Peppers”
The daylilies are looking like they’re nearly finished for the season, but I have several bottles of gorgeous wine (Daylily Wine #1 and Daylily Wine #2) to remind me of their early summer beauty. Curious about this wine? Read on!
Continue reading “Wildcrafted Wine Update: Two Daylily Batches”
Sometimes, food that smells really funky tastes incredibly delicious…like the Korean fermented vegetable dish called kimchi. I suppose kimchi may be an acquired taste: it’s fragrant with garlic and fish sauce, odors that some may find offensive – and it’s delightfully spicy. As a ferment, it’s full of probiotics, and the fermentation process lends it a piquant tanginess that teases the palate. In the past, I’ve purchased very fine pre-made kimchi from Korean stores, but why buy when you can make it yourself?
Continue reading “Farm Ferments: Kkakdugi (깍두기) – Korean Radish Kimchi”