Orright, the vinegars have been strained.

OMG the Quince Vinegar!!! It is more advance in its fermentation than I expected. It is sour, so past the alcohol phase, and it is so gentle on the tongue. Boy, it tastes good! I adore it. I will make more.

The Apple Vinegar is good too, sour with a bite.

On top of that, the colours are divine. The quince, a gentle green-yellow, the apple has less green.

They are back in the jars for the final weeks of fermentation.

#FromTheKitchen #Ferment #Fermentation #Vinegar #GrowYourOwn #FromTheGarden #Food

I've picked all the remaining spring onions and leeks, chopped them into lengths, including the greens, and put them in brine to ferment. A great way to preserve them for use.

I picked them so that I am not tempting fate with the onion aphids that are on the flat-leaf chives and are under control but not dissipating. I may need to go find something stronger to use on them.

There are a few on the garlic shoots and I don't want them multiplying.

#FromTheGarden #Gardening #ferment #fermenting #Fermentation #GardeningAU #GardeningAdelaide #FromTheKitchen #FromTheFermentationBench #GrowYourOwn #WhatIAmCooking

... and I checked the 3 misos today, and I am so happy to say they are all looking good. I tasted the tamari on the first chickpea miso and it is tasting gooooood.

The second one, where I made a mistake with the koji, is looking Ok. it is a few weeks younger than the first one. I am not sure that it will ferment properly but nothing bad has happened yet.

The red miso is looking very good too. I thought it might have been too wet, but so far, so good. It is not drowning in liquid which would be the case if it was far too wet.

I have one more miso planned but am timing it so that I have some rolling maturations dates for the different misos.

#Ferment #Fermentation #FromTheKitchen #WhatIAmFermenting #Miso #Food

Several times I have read recently that eating 6 fermented foods per day is recommended. I thought, "yeah, right, of course fermentistas would recommend that, but 6 is a lot."

After a few days I wondered how many I usually include in my diet each day. It is more than I realised.

Typically, a day contains

* Miso
* beetroot kvass
* fermented brine or one of my fermented vinegars (used in cooking)
* typically 2 different ferments eg kimchi and fermented beetroot salad (but varies each day)
* often fermented beetroot cubes are included in my smoothie

That is 6! And if you eat yoghurt or cheese, fermented drinks like ginger beer, or other fermented products, that helps the total.

So easy!

#FromTheKitchen #WhatIAmEating #food #ferment #fermentation #fermenting

@Tho99 I bet that smells... interesting.

I'd like to hear more about changing the brine: every #ferment I have undertaken stays in the same brine for the term of its natural life.