I'd like regular ancestral cooking emails!

I cleaned the shelf where I hide my ferments. They looked so splendid on the table I’d thought I’d take a photo. And I remembered you haven’t seen me for a while ;-) . From left to right: banana skin vinegar – fermented garlic – bread kvass 1st ferment – ginger carrots – sauerkraut – water kefir 1st ferment – another water kefir 1st ferment – water kefir 2nd ferment with lemon and ginger – bread kvass 2nd ferment with mint (almost gone!) – water kefir 2nd ferment with strawberry (almost gone too!). . And off camera there’s a sourdough starter, some blended fermenting millet and some blended fermenting farro. . There are a lot of bubbles in my small kitchen.

I cleaned the shelf where I hide my ferments. They looked so splendid on the table I’d thought I’d take a photo. And I remembered you haven’t seen me for a while 😉
.
From left to right:
banana skin vinegar – fermented garlic – bread kvass 1st ferment – ginger carrots – sauerkraut – water kefir 1st ferment – another water kefir 1st ferment – water kefir 2nd ferment with lemon and ginger – bread kvass 2nd ferment with mint (almost gone!) – water kefir 2nd ferment with strawberry (almost gone too!).
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And off camera there’s a sourdough starter, some blended fermenting millet and some blended fermenting farro.
.
There are a lot of bubbles in my small kitchen.

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My newest batch of #breadkvass going in for its second ferment. I used mint from our little garden as, thanks to @forest.grace I know it’s traditional. It’s a great combination. . I’m finding the kvass so very sweet. Perhaps it is that I am used to making my #waterkefir on the not-sweet side? Perhaps it is because it is supposed to be this sweet? My hubby, who can handle much more sweet than me, is drinking most of it. He’s happy :-)

My newest batch of #breadkvass going in for its second ferment. I used mint from our little garden as, thanks to @forest.grace I know it’s traditional. It’s a great combination. .
I’m finding the kvass so very sweet. Perhaps it is that I am used to making my #waterkefir on the not-sweet side? Perhaps it is because it is supposed to be this sweet? My hubby, who can handle much more sweet than me, is drinking most of it. He’s happy 🙂

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It was *really* hard to not eat all of last week’s rye sourdough. But we did it! And here is what I wanted it for: Bread Kvass. I’ve put lots of very dark sugar in it too, so the flavours should be deep and rich. I’m getting another batch of the current Ancestral Cook-up – Beef & Barley Stew – ready for cooking tomorrow. I couldn’t get any cabbage this week, so it’ll be a lot of Tuscan Kale instead. That’s fine – I planned the cook-up like this; so we could add in what we could get hold of. If you fancy cooking along with me, I’d love your company. The link to all the details is in my profile.

It was *really* hard to not eat all of last week’s rye sourdough. But we did it! And here is what I wanted it for: Bread Kvass. I’ve put lots of very dark sugar in it too, so the flavours should be deep and rich.
I’m getting another batch of the current Ancestral Cook-up – Beef & Barley Stew – ready for cooking tomorrow. I couldn’t get any cabbage this week, so it’ll be a lot of Tuscan Kale instead. That’s fine – I planned the cook-up like this; so we could add in what we could get hold of. If you fancy cooking along with me, I’d love your company. The link to all the details is in my profile.

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