Fermenting: I've missed you!

I haven't posted in a while about the ferments I've been doing. I ordered some kefir grains on line (thanks for the inspiration, dear Abacus), and I have been making that every day since I got them a few weeks ago. It is definitely an acquired taste, and I think I have finally acquired it. I even got both Molly and Penny to drink some yesterday. It doesn't really taste like yogurt, as I thought it would. Kefir is fermented using little grains put in milk to ferment about 24 hours at room temperature. The grains reproduce themselves so I can share grains if anyone is interested. I have been putting the finished product in the fridge to drink; the taste is definitely improved when it's cold.

On Tuesday, Molly and I made some more sauerruben (i.e., fermented turnips) from the first turnips I saw at the farmers market. They were little tiny turnips, in contrast to the obscenely large ones from last fall. Molly and I both took a couple of sample tastes today. I think it needs another day or two, but Molly kept wanting another and another and another bite. So I guess she likes it now. Here is Molly stirring the turnips.



Today we made some more kimchi. Molly's favorite thing to do is to "smash, smash, smash!!!" the kimchi before and after we put it in the crock. Here is a picture of the magic combination of onion, garlic, ginger, and red pepper (dried, purchased from the farmers market) that turns ordinary cabbage into that wonderfully delicious condiment/salad topping/side dish/breakfast we call kimchi.



And because of another suggestion by my dear friend Abacus, I have started back to my kombucha. I have had two scoby's taking up room in the fridge for the past few weeks. I've just been lazy about making a batch lately. Per Abacus's suggestion, I made a batch with strawberries and raspberries (she made one with strawberries and one with strawberries and lemon, if I remember correctly). I will also do a secondary fermentation on this one to increase the carbonation. I've never done that before, but Abacus had good success with it so I am keeping my fingers crossed that I will, too.

So right now I have kimchi, sauerruben, kefir, and kombucha taking up space on my counter.