Tag: fermented
Cocktail Onions
One of the first things I had to do to make the new kitchen feel like my own was start a batch of pickles or three. Last month I saw a bag of tiny purple pearl onions and picked...
Making Beer, Part 3: Drinking!
After weeks of waiting, last weekend it was finally time to take our beer to our friendly little competition. Here are our beers, labeled and ready to go! And here are all the competitors, lined up in the fridge....
Making Beer, Part 2: Bottling
After brewing our beer, and waiting a few weeks, it was time to bottle it! Above you can see the hydrometer, which is used to measure the alcohol content of the beer— Greg's Chocolate Stout there is about 5.7%...
Making Beer, Part 1: Brewing
Seeing as our apartment has become home to about six different kinds of fermentation processes, how could we resist a friend's invitation to participate in a homebrew competition? Since this was our first time making beer, we basically just went...
Canning Sauerkraut
If there's a way to take an attractive photo of sauerkraut, I don't know it! This was my second batch of sauerkraut, and it came out much better than the first, even though I didn't really do anything different....
Kefir
Kefir is a kind of cultured milk, akin to yogurt. It is tart and effervescent, and, in my opinion, best enjoyed with a liberal drizzle of honey. Perhaps the most interesting thing about kefir is that, unlike yogurt, where...
Preserved lemons
Although I have never knowingly tasted preserved lemon, I recently heard a radio segment on KCRW's Good Food, and was instantly convinced to try making them. They are simple enough to make, and although mine have only been fermenting a...
Mixed Root Vegetable Pickles
After the success of my homemade sauerkraut (I am still enjoying it regularly, and we ate it last night with a Czech braised pork and gravy - delish!) I have been itching to lacto-ferment more veggies. Last week, our CSA...
Sauerkraut
About five years ago, I had a conversation about the difference between sauerkraut and pickles. I thought sauerkraut was pickled cabbage. A friend thought that it was fermented, but was unsure how that was done. We were all lost...
