Ferment This: Curry And Caraway Cauliflower

If you’ve cut up cauliflower, you know it makes quite a spectacular mess – tiny bits fly out as it’s cut, small as grains of sand. And yet, despite the veggie’s unruliness, I keep eating it. Sometimes, I don’t get to it fast enough, though, and it begins to brown unappealingly. Freezing it would buy time, but how about other ways of extending its “expiration date”? Fermenting is a great way to do just that!

Continue reading “Ferment This: Curry And Caraway Cauliflower”

Ferment This: Blackberry Kombucha Tea

SCOBY supermodel

I’ve been brewing the amazing elixir known as Kombucha Tea for years now. With this ferment, an unusual-looking culture transforms sweetened tea into probiotic goodness, thanks to the hard work of the Symbiotic Colony of Bacteria and Yeast (SCOBY): the disc-shaped pellicle formed by the microbes responsible for performing the magic.

Continue reading “Ferment This: Blackberry Kombucha Tea”

Ferment Update: Bell Peppers

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”