Hi Everybody! I’m so so so happy to have put up another post. I’ve been a bit tortured by the minutes ticking away between my last post and the current one, but that’s all over now!
I turned my manuscript, Ferment Your Vegetables: A Fun and Flavorful Guide to Making Your Own Pickles, Kimchi, Krauts and More, into my publisher (huge yay!) and then, frankly, I caught up on work and relaxed and drank bubbly and ate dinner with friends and snuggled my husband and dog. Christmas shopping is not so much with the started, but I really have no complaints. And I am supremely happy to be back writing Phickle posts for you.
I hope you enjoy the Kombucha Guide I put together and the future posts that are coming your way!
I REALLY, REALLY MISSED YOU!! Thanks so much for your patience during my crazy time. The book has been a major labor of love and I can’t wait to share it with you (next fall).
Becky says
Glad you’re back. I’m looking forward to your book!
In the meantime, I’ve gotten my husband to drink kombucha (HUGE!), I made kraut (and can I admit, I’m not a fan?), and have been continuously making fermented radishes which are my new favorite nibble with butter on a ritz cracker. I’ve been getting more creative with working the ferments I know we like into our diet which I’m pretty pleased about.
Lisa says
@Becky…I just started fermenting watermelon radishes. Are they suppose to smell?
Amanda says
Hi Lisa,
Fermented vegetables do have a particular aroma. If you have the chance to smell living sauerkraut (like a store-bought brand, for instance) you can get a sense of what they should smell like.
I hope that helps!
Amanda says
Thanks, Becky! That is huge! So glad you’re down with radishes. As for the kraut, it’s cool! We all have foods we love or don’t love and I’m a firm believer that we should follow those instincts!
narf77 says
G’Day…glad to see you back. Can’t wait to see more from you 🙂
Amanda says
Thanks, Narf! It’s been too long!