I swear this grasshopper's trying to sneak up to my kombucha again. Maybe I should put a little in another container just for the critter.
Yeah, good idea. I think I'll do that.
Well, the little critter finished her drink and now is just hanging and chilling by the "bowl". I wonder if grasshoppers get drunk.
#Grasshopper #Kombucha #Drunk https://mastodon.network/media/sGO5hUr0LYzWGwdH5OU
@gemlog
I've seen that happen to a lot of people. 😉
I get lazy with the kombucha sometimes, but generally only for a week or two. This batch I'm drinking now turned out especially delicious, probably because someone brought me a bunch of pipas (young coconuts) from her tree and when I added it to the already very gingery kombucha it made it super delicious.
I learned yesterday that one of the secrets to nice, fizzy ginger kombucha is to leave the skin on the ginger.
@gemlog
I was looking at kimchi recipes last night and almost tried winging it, but in the end decided I'd have to skip too many ingredients, so maybe I'll try it when I've got them.
I've been experimenting with cheese making lately, though my favorites, so far, aren't fermented, or not much, anyhow. I made some almond mozzarella today that's surprisingly good. Recipe's definitely a keeper.
Non-dairy yogurt seems like too much of a pain. 🤷🏽
@Euphoria Other than 14k au I'm not allergic to anything so I snarf down anything 'food'. Moz is a very bland cheese no? I prefer stronger tasting cheeses.
Lots of ppl in my little town here from the Azores and this is one of my fav cheeses: https://en.wikipedia.org/wiki/S%C3%A3o_Jorge_cheese
I'm from Chesire, so... that's another.
Also, blue, brie, gorganzola... all the strong ones.
Had some limburger 1ce. Gift from a friend. Ate it, but that's the top-end for me!!
@gemlog
Wow, that São Jorge looks wonderful.
I know that some people are making fancy cheeses like those out of nuts and seeds but for some reason I haven't been up to the more elaborate projects yet. Maybe once I succeed in getting my new "laboratory", which will really just be a more organized kitchen.
Mozzarella is a fairly bland cheese, so I thought it'd be a lot easier to approximate, and I've made some okay versions out of cashews and coconut milk. Almond's best.
@Euphoria
> Wow, that São Jorge looks wonderful.
Oh, it absolutely is! A very simple cheese too. But it's great stuff. Very dear though (at least here in northern BC Canada).
@Euphoria You always end up with too much for your own use and have to give it away about every two weeks or it just gets too strong.
Weirdly, I too used to anthropomorphize the stuff too, which is quite an odd thing to do. I've had little truck with natural things in my life really. I noticed doing the same with my basil and oregano plants now that i think about it. I have no excuse for talking to them :-)
@gemlog
Do you really need an excuse for something that's so life enhancing?
I love plants and usually have lots of them around, but I've never had the sort of experience that I had with the kefir grains with other growing things, even though I try not to kill, disturb, or exploit anything that's living. Well, I guess that's not true, since I eat live plants, but for some reason I feel fine about that.
@gemlog
Does something need to be sentient to have feelings?
Are kefir grains the same kind of organisms that one makes kombucha from? They seem so different to me. I never get /feelings/ from my kombucha SCOBYs. Of course I don't think I've ever been moved to speak to them, either.
@Euphoria
> Are kefir grains the same kind of organisms that one makes kombucha from?
Oh no. They are all different critters for various kinds of cheeses, kimchi, kambucha, kefir, yogurt, beer...
@gemlog
That's true, and maybe it's part of the reason that today's kombucha is so special. I mixed it in with what was left of my gingerbeer from a gingerbug I grew.
I sometimes put miso in my aging cheeses. I've been planning to make some rejuvelac but for some reason I haven't started it yet.
@gemlog
Oh, there are so many. I'm sure I'm not aware of everything, but I've been exploring fermentation and making my own fermented foods in recent years. They often cost a lot and are actually so easy to make at home. Except, of course, for some complex things like the cheeses you love.
Not that I've ever made, or plan to make, miso. I buy it once every year or two. It seems to last forever.
Miso seems to last a long time.
I wait until my friend's ex visits from .jp and i get more :-)
My son has a .jp GF for quite a while now. I'm hoping for not only more grandchildren, but... more miso :-)
@Euphoria I'm not that sophisticated: I just squeeze some out. I don't know anything about types or names. Sorry.
There is a .jp woman who is now canadian in my province whom I follow. She has perfect english and you might want to ask her. Without the 'at' symbol she is mastodon.social at Yukari
She seems very nice and helpful. Also an artist.
@gemlog
Oh, thank you. I'll look her up.
It seems that miso can actually be made out of many things besides soy beans, as can tofu which is, I guess, actually a kind of cheese.
:two_hearts:Euphoria
Ɠεɱɩoɠ :ca: :evergreen_tree: