Sometimes when you put your milk kefir grains into water kefir (or juice), they get dyed. It hasn’t done any harm to my grains, and I kind of think it’s fun, because you can see the new grain growth. How awesome is that?!
Monthly Archives: October 2012
While everyone is freaking out about the possibility of Hurricane Sandy, (and you can count me amongst those who’ve been filling empty half-gallon glass milk jugs with filtered water for the past couple of days) I am definitely feeling fine about the possibility of losing the power that keeps my perishables cool and safe for consumption.
The cheeses I have have all definitely undergone the fermentation process and will be more than fine (probably happier) sitting at a cool room temperature.
Juices will become water kefir, or allowed to ferment into vinegar.
Fruits we can’t eat will be made into fruit vinegars or fruit wine or used to flavor water or milk kefir via secondary fermentation.
And all of this can be done by candlelight or flashlight with again, no heat or cold. All you need is elbow grease and a little bit of faith that the storm will soon be over.
I’m very excited to announce that I’ll be teaching kimchi-making on Sunday, November 4th from 11am-12pm. Since I started getting really into fermentation, kimchi has become a staple in my home. I love the versatility, the stank, raunchy goodness of it that makes even the blandest dish taste absolutely amazing. It’s simple as hell to make and I think anyone who is on the fence about “investing” in fermentation will be a total convert after experiencing the ease of this process. I’m not interested in making any money off of this, I’m just spreading the good word. $5.00 should cover the cost of ingredients, and will ensure that you get to take your own delicious jar of kimchi home to ferment.
The way I make kimchi requires no special equipment, not even a crock. You can make it on your countertop, and you can make it according to your own taste preferences!
Here’s the link. Countertop Kimchi 101
If we know each other and you really, really promise to show up, you can just e-mail me at Amanda@phickle.com to let me know you’ll be there.
- Learn to make small-batch kimchi. No crocks, cellars or yards required!
- Recipe/method adaptable to any heat preference
- Sunday, November 4th, 11am
- Indy Hall, 20 N. 3rd St
- $5.00. Come on!!