Mozzarella, cultured with kefir, from our raw milk:

Lacto-fermented hotsauce in progress, including whey from the cows, ginger, garlic, homegrown hot peppers and a bit of sauerkraut brine with salt: 

Radish and cabbage kraut, with fermenting asparagus pickles to the left:

Ginger beer in progress. Bradford pear fruit added for wild yeasts:

Various juices fermenting into wine:

And apple cider:

Raw milk fermenting into kefir:

We’ve been busy. I want to experiment with mead and some naturally fermented soft drinks next.

Also, our kombucha mother disappeared during our move and I fear she is dead, so I need to find someone with a new one to share.

This morning we also got the Grocery Row Garden beds all marked out and shaped. Now we have to plant and mulch them. I started a video on the process but had some audio issues which require re-recording a portion. We’ll probably do that tomorrow morning.

For now, I’m off to gather chestnuts and buy some raw honey.