Experimental food

Okay, last weekend I decided I'd try lacto fermentation. When I saw that word, all I could think of was sour milk or cheese. Well It has nothing to do with milk. It's a fermentation method that uses vegetables salt and water to make pickled foods (think saurkraut).

I happened to have some cabbage and zucchini that I felt should be used, so they were my first victims.

The cabbage became sauerkraut, and the zucchini went in a jar with onions and garlic to become pickles.

Tonight will be the taste test.

I've been checking on them daily and I'm really afraid that they may be very salty, epecially the kraut, because the recipe called for 2-3 Lbs of cabbage and 2 Tbsp of salt. I don't think I had that much cabbage and it has really broken down a lot, 2 TBSP of salt in just over a pint of veg may just be to much. The Zucchini smells really garlicky.

We'll see at the great reveal tonight.

 

Slowly,

D

 

Journey's begining

I have decided to go on a journey of sorts. 

I need to explore things in my life and around me. I aleady like to cook and knit and i'll definitely be continuing with those but I may try to write as a new way to experience them. 

I've also let my exercise drop to the wayside and my health is not as vibrant as it has been in the past. Maybe this could be a way to change things. 

I don't plan on putting my whole life out here, thats what a personal journal is for, but I'll be putting some of the experiences out here where maybe others can share.

So today is the first day of the written journey... Join me?

Slowly, D