HackadayImproving Soda by Turning It Into Mead
https://fed.brid.gy/r/https://hackaday.com/2026/03/26/improving-soda-by-turning-it-into-mead/
Improving Soda by Turning It Into Mead https://hackaday.com/2026/03/26/improving-soda-by-turning-it-into-mead/
#Cookinghacks #Brewing #Fermenting #Mead
#Cookinghacks #Brewing #Fermenting #Mead
ghost_shit@Axomamma Here it is. One quarter of it, that is. Between the green beans and the mushy tomatoes/cukes, I had 2.6kg of vegies (after draining).
Fingers crossed.
Keith KombuchaBlack Tea and Sugar - best for a strong flavour- mhmhm! I‘ll thank my «landlord» later for it.
Ross of Ottawa#Kefir batch wrapped up. Got a good routine down now and consistently good results.
Just checked my old toots to see it was last July that I started to explore this beverage and fermenting our own from the big lumpy grains.
I've made yoghurt for decades but am only seven months into the kefir journey. I think my frequency is currently about every 15-20d for kefir and maybe 20-25d for yogurt.
GangaChecking in #FromTheFermentationBench
Day 5 and I tasted the Beetroot-Celery Salad ferment from Kirsten Shockey, and it is Fan-tastic! Love it, and am sure it will be featured regularly at meal times over the next few weeks.
The apple vinegar has a lovely apple-sweet pre-alcohol scent that is lovely as I stir the fermenting vinegar. The taste is still sweetish but a sour note is juuuuust there in the background.
The two chickpea miso's seem to be progressing well. One is in glass so I can see the internals. The other I am assuming is going Ok. I made mistakes with both of them, so we'll see what the end results bring. I think one will be fine, but I am not sure about the other. There are bound to be mistakes the first few times you make something completely new.
Sourdough2021Next batch of sauerkraut underway - white cabbage, carrots, red pepper, red onion, garlic, caraway seeds, juniper berries, salt and pepper. I just love making this and it is so good for you. A 1.4 litre jar this time. Ready to eat in about 2 months. #sauerkraut #fermenting #vegan #vegetarian
Meanwhile, my brother & SIL gave me this book as a belated birthday present:
https://www.smithstreetbooks.com/catalogue/the-japanese-art-of-pickling-fermenting/
I very much look forward to the delving.
I picked up four rocklets/stones while I was at the beach, to serve as weights for ferments in jars that are too wide for the small weights I have, and too small for the larger ones. But when I got home I realised I over estimated the sizes needed. These are as big as the larger sized weights. Duh!
Except, I then remembered that I'll need weights for the misos I am making, and they will be excellent. I should have got a dozen more.
They have been boiled to loosen any dirt, scrubbed hard, and boiled again to sanitise.
Washing from the weekend away has been done, and all the bibs and bobs from the trip have been sorted and organised. I think I can take a break now.
Binky's Culinary Carnival