Fermentation update

This is just a little post.  I wanted to share with you some recent fermentation successes.

  1. Kefir – part 1 – with some trepidation, I left my kefir in the fridge while we went away for almost a fortnight.  Wondering if it would still be ok when we got home.  Well, it was just fine.  I refreshed it when I got home, and it continues as good as ever
  2. Kefir – part 2 – after re-reading the section of The Art of Fermentation dealing with kefir, I’ve taken to leaving the drained and ready to use kefir in the fridge for a day or two before drinking it.  For what Sandor Katz calls  the ‘second fermentation’.  It seems to become thicker and even more delicious (but bear in mind I like it quite tart and sour.  This may be a minority taste.  My son and daughter-out-law don’t like it like that)
  3. Sauerkraut – the two vegetables ferments I made in September (white cabbage and caraway; beetroot and carrot) are both delicious.  I have been adding spoonfuls to the mixed salads I have for lunch most days.  I’m ready to make some more white cabbage sauerkraut, as it’s almost all used up now.  Bizarrely I often see white cabbages (which keep for ages and ages) marked down with yellow stickers in Waitrose, presumably because of the pointless ‘use by’ date on them.  So my sauerkraut is very cheap to make – about 50p for a large jar like this

4. Growing winter salad leaves – I know this isn’t fermentation, but I was reminded by the salad photo above of my latest experiment.  I hadn’t got round to sowing salad and oriental leaves to overwinter in the greenhouse, but then I remembered that in the past I’ve had some success with buying ‘living leaves’ in the supermarket and planting out some of the individual plants.  I bought two packs (one of lettuces, the other oriental leaves) in Sainsbury’s (£1 per pack).  I planted out a dozen or so of each.  They were pretty puny plants.  The rest I cut and used in my salads.  So far (1 week on), so good.  We’ll see how well they grow. (And I know, all that plastic wrapping etc etc.  But I will reuse the seed trays, and next year of course (??) I’ll be better organised and sow the seeds…..)

About deborah @ the magic jug

Now I've passed 60 I'm still doing all sorts of things I haven't done before, as well as carrying on with the things I already love. I live a happy life with my long term love Malcolm. In my blog I explore local and low tech ideas, food, growing, making, reading, thinking, walking, and lots of other words ending in 'ing'.
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2 Responses to Fermentation update

  1. Jacqueline Galleymore says:

    Hi,
    I thoroughly enjoy your blog. Hope you have a wonderful festive season.
    I also use a spurtle to compress my sauerkraut and kimchi. My husbands Aunt sent it as a little gift from Aberdeen. Exactly the same as the one in your photo.
    Take care.
    Kind regards Jackie
    PS I never used to comment because I don’t have a website but I see that one is not necessary now!

    Like

    • Hi Jackie, thank you so much for commenting – it really is lovely to hear that people enjoy what I write.
      How funny that we’ve both independently seen the same potential in a spurtle! Mine was inherited from my mother-in-law, we bought it for her decades ago on a visit to Edinburgh and it sat unused in her drawer for ever more. Realising that I needed to find a way of packing down the sauerkraut and not wanting to buy something else to fill up the kitchen, I noticed the spurtle sitting in our utensil jar. Perfect!
      I’d love to hear about your fermenting – I’m definitely very much a learner still.
      All good wishes, Deborah

      Like

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