They Are Fermenting

What is fermenting?  Well, several ideas are fermenting in my head. But there are four jars with ferments in my laundry room.  There is also some Kombucha fermenting in the hall closet.   Hmmm....I guess I am king of fermentation on my block!

A few days ago, I came across a recipe for Fermented Pickled Cranberries.  Once the season is over, I grab a few bags at the markdown price and freeze them.  Cranberries freeze beautifully -- there is no work to it.  When you are ready to use them, pull the bag out of the freezer, rinse them and let them thaw unless you are going to cook them.  These hung out in the refrigerator for a few days to thaw.   My recipe improvised a bit one that is linked above.  I didn't have honey, candied ginger slices, or an orange.  I used turbinado (raw) sugar in place of the honey, grated fresh (frozen) ginger, and dehydrated orange peel. I also put some lime juice in place of the orange juice.  They look really pretty sitting in the jar.

The small jar on top has water in it to weigh down the cranberries. This keeps them under the brine so that mold doesn't form.  The big jar is sitting in a bowl in case of overflow when the ferment bubbles.

Today I made kimchi which is basically the Korean version of sauerkraut.  It is much spicer -and in my opinion much tastier too.
I have three jars fermenting and one 2/3rd jar of fresh in the refrigerator.

Three jars fermenting.

I also ferment sauerkraut because I like it better than store-bought -and it is healthier. Another ferment I like to make is a quick ferment - yogurt. It takes about an hour to prepare (mostly waiting time) and approx 8-9 hours to ferment. It is so easy.

Have you ever tried making your own fermented foods?
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