Saturday, January 26, 2013

Food Fermenting


Well I got everything I was fermenting in the fridge now except for the garlic and the sauerkraut. The sauerkraut goes in the fridge tomorrow though.

We tasted the dill garlic pickles and they needed more dill so I added some more but they were very nice and crispy! We really liked the nice and crispy!

Can’t wait to try the garlic and the other things to.


Just wanted to update you on how things are going in my fermenting world.


Worked around outside a little yesterday as we had 70 plus temps here. Man that was soooo nice! Just wish I’d had time and the energy to bleach everything down and clean it well to. But ran out of energy and had to quit.


Would love to know if you ferment any foods and what you have fermenting right now. Leave me a comment. I love them!




Jacqueline@ said...

Rose, I am so glad you are OK! Praise God!I heard about that tornado, and I must say I am terrified of them.
I have some MS connections. My grand- mother's home was in Jackson on W. Capitol Street and have fond memories of the place. I spent a lot of time there as a little girl.

Jacqueline@ said...

I am making a new batch of kombucha!

Rose1957 said...

Thank you Jacqueline!
Small world huh? I have had lots of people tell me they have family here and also have lived some where in MS.
I have heard of kombucha, but haven't made any of it. I made another batch of sauerkraut and this batch is the best one I have made yet! My sister in law had a large crock last year she was wanting to sell at a garage sale for 25.00 and she didn't get it sold. So I asked her if she still had it and wanted to sell it back about a month ago and she said no, but I could use it. UGH sure wish she'd sold it to me. Anyway that's what I have my sauerkraut in. It's really nice and dark inside of it so I have just left it in there. It's so mild tasting not like the other one I made with the oregano.