So, it’s been a while since we’ve written here. T., of course, has been writing over at Writing YA and on her own blog, but D. has been tinkering about with twitter rather than trying to scrape up the energy to actually write anything. So, in the interest of at least letting you know that we’re still here, a brief post.
A few months back, D. got a fermentation crock. In that, we’ve made three batches of kimchi, 2 batches of sauerkraut (one traditional with green apples and caraway seeds, the other Indian inspired), a batch of root beer, and two batches of ginger beer. We’re right now fermenting some green beans and carrots with dill seeds and garlic, for Thanksgiving. They’ll have been in for a solid week, brined, so they should be mildly sour.
Because we have the crock (ginger beer was the initial motivation), D. picked up The Art of Fermentation, and we’ve been enjoying the reading of it far more than any other cookbook we’ve ever had. We’ve come to love kimchi (mix it with rice, yogurt, cheese, and bake it – you’ll be surprised). We’ve also started to look about and say, “what else can we ferment?” In a culture which doesn’t eat that many veggies (check out this infographic), we’re quite happy to be adding more veggies to our diets, packed with flavor.
Anyway, that’s enough gushing about fermenting things. May you have a happy Thanksgiving, wherever you are.
-D & T
Very cool about fermenting! Keep having fun! 🙂