Once you decide to go ahead & try creating your own fermented treats at home, you may need Fermenters Anonymous!
Someone should start Fermenters Anonymous, simply for avid lovers of fabulous home ferments to share their ideas, successes & failures.
Trial & error – that’s how fermenters perfect their visionary projects.
What Have We Been Fermenting?
Wine:
We often make our own homemade wine. This year, we went all out with our usual favorites, plus some other fruits, made in large batches. In addition, I experimented with a number of small batch wine ideas – some of which are fabulous, some are alright. Some didn’t work as wine, but are really great vinegars now.
Kombucha:
I have developed a great affinity for Kombucha. However, to purchase bottles regularly is very costly. Not only that, it’s easy to make at home, at a fraction of the price. I’ve been working in small batches, but that’s not covering our “needs” (more like wants). I’m looking to invest in a Kegco wide mouth glass carboy fermenter. If you so desire, you could make it in a large demijohn – however, the SCOBY would develop into a thick, tissue-like structure, which would be super difficult to remove from the bottle neck. The wide mouth of the new carboy would allow for easy removal of the devloped SCOBY without frustration.
Kimchi:
Our first batch of this tasty delicacy was small, but mighty, making it impossible not to crave it throughout the day, and subsequently sneaking a bite or two (or four). This turned into a regular household project, and now, we can eat as much kimchi as our hearts desire, without such a hefty price tag from a specialty market.
Tepache:
Made from the fermented peels & rinds of pineapple, this is an addictive beverage out of Mexico (and beyond). Since our first batch, we fell in love with this uniquely flavored bevvy, fun to drink on its own, combined with soda, or added to a cocktail.
Pickles:
We love to ferment our own pickles, and do a large batch every few years that way. However, every year, we can our our pickles in brine. You can check out our recipe here:
Video: How to Can Mom's Dill Pickles
Sourdough:
Last year, I started my very own sourdough starter. Since then, we’ve enjoyed many loaves of bread, and other sourdough treats (even pancakes)! Now, I have 3 separate starters going at any given time. Yum!
Preserved Lemons:
A real favorite & something I crave. Once properly fermented, I’ll find a way to add preserved lemons to my cooking, baking & will even sneak them as a snack by themselves, from time to time.
What’s Next?:
Don’t let me start to make my own beer at home!
If you ever wonder what I’m up to, or why I’ve been so busy, I might have just been fermenting something! 🙂
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