I ferment pickles… grow my own cukes and dill… near 5 gal last year… still have a few in the fridge.
Sour kraut… yes…
Ferment Milk… too… keifer… love it… have some 2x daily…
Between those 3… I stay loaded on probiotics.
Tnhunter
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Followup:
The glove is not so permeable as I thought, and it started working its way off the jar. But I found that if you squeeze the hand you can relieve the excess pressure. I’m thinking this is going to work pretty well. But it’s only 9 days old and I’m going to give it a little longer before sampling it.
I’m trying a fast ferment with berries for the first time. We’re near the end of the black raspberries so this seemed a good way to do a quick trial.
I went blueberry picking at the local u-pick and some Mennonite ladies were talking about doing these. I asked if they would be willing to share their ratios to make them, but they wouldn’t.
I was able to find something that looked close online, so we’ll see.
Most fermented foods taste rotten to me, but
I know I could use the probiotics so I’m hopeful.
( and I luckily had all the needed ingredients on hand. Fresh whey, raw honey and some kosher salt) Had to Macgyver the set-up a bit.
This should only take a day or so, so not long to wait!
My fermenting … so far includes
Milk… Kefir
Cukes… pickles
Cabbage… sour krout.
I regularly eat a mix of nuts, berries and kefir.
Prebiotics and probiotics.
Ps… kefir … the meaning = Feel Good.