I have taken up the fermentation mantle recently.
Full force, and full speed ahead.
Which is not accurate as fermentation takes time, and patience. I now have 2 thriving sourdough starters, a new water kefir, a milk kefir, and cabbage fermenting into sauerkraut. I plan on fermenting a salsa, pickling some vegetables such as carrots, cauliflower, and serrano chiles.
I’ve been researching so many different types of fermentations that my head spins frequently. (Wow. Literally).The first batch of water kefir I want to 2nd ferment (flavor) with mango, maracuyá, (passion fruit), or mandarins. It takes only 24-48 hours to ferment the water kefir grains, once they get established, then another 24-48 hours for the 2nd fermentation. Much faster than kombucha, and, by the looks of it, much easier as well. I have the grains for both the milk, and the water kefirs, and have researched how to use them once they are ready, so here we go. Off to the races, (as the tortoise).
I’ll let you know, as I go along, how things are progressing. If I do this correctly I can have the grains for the rest of my ability to use them. In fact, if they are what I’m looking forward to, I’ll be putting my SCOBY, for the kombucha, in the freezer. It’s so sour, and the water kefir sounds just right.
Until next time, stay happy, and healthy in the Lord.