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 2

A mason jar filled with a slightly vile looking mixture, layered dark green on the bottom and red on the top

5 g kosher salt
6 roma tomatoes
1 green bell pepper
1 cucumber
3 cups green cabbage
2-3 Tbl homemade sauerkraut

It’ll be interesting to see how/whether this does differently than gazpacho 1, which was innoculated with kimchi instead of kraut.

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.