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.
15 responses to “Fermenting Everything II”
RIP kombucha mother…
I bought 1 bottle komubcha from the store added a bunch of tea and sugar for 30 days. Brand new bunch all pretty.
Nice work! That’s a great idea.
If you don’t have a favored mead recipe yet, let me recommend Joe’s Ancient Mead (https://www.homebrewtalk.com/threads/joes-ancient-orange-mead.49106/) which is extremely simple and extremely delicious. Produces tasty window-cleaner in a couple of months, then really smooths out after six months or so. This is the first (and last, so far) recipe I tried, recommended by Jack Spirko in one of his mead episodes.
Thank you!
David,
I have a healthy kombucha brew going with mother to share down here in the Gulf Shores area, not sure how far that is from you.
If that’s a bit far out, you can pick up a bottle of GT’s kombucha (Walmart, Publix) and use that to start a new one (that’s where our current booch mom came from). This guide is pretty close to what we did: https://picklesnhoney.com/how-to-make-kombucha-growing-a-scoby/
That’s how we started ours also.
david do you have a cabbage/radish ferment recipe you could share? Thanks.
Where did you learn how to ferment raw milk into kefir?
Thank you for sharing!
I don’t remember anymore. But it’s easy. You just pour milk over the kefir grains, let them sit for a day, then pour the now-kefir through a strainer, leaving the kefir grains behind.
I made a sparkling honeysuckle drink in the past. Dee-lish!
I have started fermenting. My favorite is baby ridged gourd pickles, fermented ridged gourd chunks, fermented thin sliced ridged gourds. Awesome!! Also thin sliced sweet potatoes also. Wow fermenting is amazing.
6 gallons of jalapeno hot sauce mashot sauce mash working right now. Anyone know how to make a bok choi ferment?
I’d probably just use the stems and submerge them in brine to pickle.
Can’t wait to start my fermenting journey..I would so like to know where to begin. I tried water kefir but not sure how that went. The grain looked like they melted. Not at all appealing for consumption.