For years I’ve read about the health values of fermented foods. I made kombucha and loved it. I made it for probably four or five years.
I made lots of flavors, some better than others: lavender/ginger, root beer, fig, strawberry, I used fresh fruit. I used organic, no sugar added fruit juices. Vince said he liked it but he just never drank it. I’d sometimes have 20 or more bottles in the fridge and another batch ready to bottle. I was dumping more than we were drinking so I stopped making it.
Now, he’s been watching videos on the value of fermented foods so he wants me to start making kombucha again.
Last night he watched a video that said we should eat two tablespoons of sauerkraut or kimchi as an appetizer before lunch and dinner. Oh, I’ve got that covered! Fresh kraut waiting to be put into jars as we speak and . . there’s a jar of kimchi in the fridge from when I made it last. I went and got that. We had sauerkraut and kimchi.
The he wanted to know if I could make fermented pickles. I can . . but so can you! I handed him my fermenting vegetables book and suggested he might want to google “fermented pickle recipes”.
The video also mentioned tempeh and natto. I think he said natto smells. That probably rules it out for me. But, being the good wife, I ordered another kombucha starter, a tempeh starter and natto spores. It could get interesting around here.