Mount Pleasant DC Forum

[cameron]

I'm not sure this is the correct group for this post, my apologies if it's not. No other category seemed quite right and the topic seemed slightly more applicable to this group than the gardening group.

I'm getting into basic fermentation and wonder if anyone else in the neighborhood is interested in or has experience making sauerkraut, kefir, kombucha, kim chi, mead, yogurt, hard cider, vinegar etc.

I've got my first batches of sauerkraut, tej, and hard cider started and am waiting for some water kefir grains to arrive this week. If you have any tips or tricks for fermenting on a budget I'm all ears. I could easily spend several hundred dollars on fermenting crocks and other things, but would rather start off smaller to make sure I'm interested enough for that sort of investment.

In addition to tips or tricks I'd be interested in hearing from you if you have kefir grains, kombucha mothers, etc. to share or if you have used fermenting crocks and other supplies that you'd like to get rid of.

I am reading, but have not fully digested, the books Wild Fermentation and Preserving Food Without Freezing or Canning. Nourishing Traditions is also on my list. Any thoughts on those or other resource suggestions are also welcome.

[Rebecca Shannon]

It's my experience that very few people read down this far on this site and you might get a response from someone on the MountPleasantDC yahoo group if you post there.

I tried to make sauerkraut back in the the day and I have to say that I was unsuccessful. You must tend very carefully or it turns into moldy sludge. Yogurt on the other hand is really easy--in a pot or in one of the old Salton yogurt makers that maintain constant heat.

Good luck!

[dsachdev]

I forwarded the link on to a friend that makes her own mead. If you don't get a reply and would like to speak with her, let me know.