What are you fermenting today?

I am not a kraut fan, but the fermented stuff isn't bad. Hubby really likes it. I will try kimchi next. I actually like kimchi.

I got a new dining room set so the old table is now in the back room next to the kitchen and it has become my fermenting/preserving table :D Right now it has a wire crate full of squash on it, my seal-a-meal, the 5 gallon water crock where the filtered water goes, my slow cooker, etc...
The table is huge and was taking up the whole kitchen. It will work much better as a work table and will really make up for my lack of counter space. There is a pass through to the kitchen and it is right next to the kitchen doorway so it is still convenient. Now I just need a big cutting board....

:D
 
There is never enough work space when one is doing all this stuff....so many projects need to be left out for hours or days, and another one (or five) is started. Poor, poor dh, he gets so overwhelmed....I have to put notes on things: DO NOT DISTURB! Don't move, jostle, bump, peak, taste, dump, hide, slide, etc, or feel the wrath of Monique! :lol:
 
Are our husband's related? Are WE related? Hee hee hee
 
I have 2 jars of finely chopped peppers fermenting at the moment, using whey and a little less salt than the recipe called for. If it works I should have my own versions of red and green "Tabasco" sauce when I'm done.
 
Since I finally got my copy of Nourishing Traditions from the library, I have new recipes to try. Just put up a jar of ginger carrots, 2 more jars of salsa, and pickled ginger.

I also made a batch of pyment from all those grapes I have been getting. The fermenting is going really slow, so instead of racking at 2 weeks I may wait until 3.
 
Just like your clarified butter, I make inverted sugar
inverted_surgar.jpg
 
Interesting! What do you use your inverted sugar for?
 
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