Recently I’ve been experimenting with fermentation, using Mastering Fermentation by Mary Karlin and The Art of Fermentation by Sandor Katz as references. Check out some of the things I’ve tried!

Sauerkraut


Kimchi


beer, tempeh

Beer and tempeh incubating.

(See the post on making beer here)

(See the post on making tempeh here)


dosa
Fermented lentils for dosa. The gas it produced blew the top off.

soymilk, water kefir, granola
Homemade soymilk, water kefir, and granola. (Only the water kefir is fermented)
oatmeal, fruit
Experiments (from the left): apple/dried currants/dried goji; banana slices; mashed banana; oatmeal

pickles, chutney, mustard
Apricot chutney, dijon mustard, cucumber pickles, water kefir

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