kraut thumping

Courtesy of and copyright Adam Harvey

Fermenting the night away
Fermenting the night away

She eats a sauer treat
She eats a kraut treat
She eats a yoghurt treat
She eats a salami treat

She ferments the foods that remind her of the good times
She ferments the foods that remind her of the better times

copyright & licensing

all content © VM (Vicky) Brasseur and licensed under CC BY-SA unless otherwise specified

gazpacho 1

A mason jar filled with a slightly vile looking dark green mixture

5 g kosher salt
5 roma tomatoes
2 poblano peppers
1 green bell pepper
2 cucumbers
2-3 Tbl homemade kimchi

Ever since I got the juicer I’ve wanted to try fermenting a veggie juice. This isn’t actually a gazpacho but I’ll call it that for lack of a better name.

Added salt to the jar, juiced all the other ingredients on top of it, then shook well to mix. Topped with a fermentation lock screw cap.

2020-03-15

It’s been very cold in the ferment room lately (3-5° Celsius), so I didn’t bother to check these earlier.

Had a look today. Both gazpacho experiments had separated into very distinct layers of water and pulp. Gazpacho #2 had blown off into the air lock and #1 was getting close to doing the same, so I probably should’ve checked them sooner.

I shook them well then tasted. These might be done now. They have a good acid bite. If you get a blob of the pulp then it’s slightly fizzy, which is kinda neat.

I’m doing a lot in the kitchen today but tomorrow I’ll bring these up and put them in the fridge.

2020-03-18

Got a bit distracted and didn’t get them into the fridge until today. It was 7C in the ferment room when I brought them upstairs.

Labeled with name & batch start date, then put into the fridge w/a loose cap.

Tried a small glass of it. Gotta say, I was pretty worried it was gonna be crap. Turns out it’s ugly as sin but…pretty good, actually? It has a heckuva ferment kick to it, with a tinge of fizz. It’s surprisingly refreshing. I’ll have to remember this when it gets hot out this summer.