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The wait is finally over, and here are the first scoops of 2 week old ferments.

In hindsight, I probably shouldn't have used a black plate, but I don't exactly plan my photo's.

Having tasted them all, I can safely say two things.

  1. I definitely like the cabbage based ferments more.  Rutabaga is quite sharp tasting and the beets are a close second.
  2. The cabbage had a more familiar (sauerkraut) and distinctive taste from my initial one week batch.  Maybe something was done differently with this new, but one week cabbage still holds the gold.

All-in-all, a very successful batch; filled with learning.

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Food For Thought

Whenever you're in conflict with someone, don't hold on to your feelings or anger or resentment.
Send your love to that person and think of them with wholehearted love. 
This will open the door to reconciliation and forgiveness. 

Jane Struthers, Attracting Abundance

Affirmations

i now do work I love, and I am well paid for it. 

Louise Hay, I Can Do It Cards

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