The ginger beer is coming along beautifully - bizarrely so. I kept a jar apart from the main bottlage to test as it goes along. My only concern is that it was already delicious and delicately effervescent on Monday night after bottling it Monday morning, and it's not supposed to be ready for two weeks. But it's hard to see how it can get any nicer, although it's still a little too sweet, which I guess will go away as the ginger bug works its magic. I'm concerned that it'll taste yeasty instead. We'll see. The waiting is the hardest thing.
Anyways, it's still in progress and so is the second round of kim chi, but I think I can start to go out on a limb and say Wild Fermentation is ace.
4 commenti:
I'll wait for the headlines in the world news to see if there are any ill or excellent effects from your concoction!
Not bad so far!
Mmmm... ginger beer. I want a recipe.
Someone reprinted the one I used from Wild Fermentation here:
http://my5acredream.blogspot.com/2009/11/meet-my-ginger-bug.html
In my case I skipped the lemon because I didn't have any at hand, and used raw cane sugar instead of normal sugar, for much the same reason. But so far it's ambrosia.
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