What I Ferment – Fermentation Part 1

  I spent almost a month trying  to articulate why I’m so focused on fermenting food at this time in my life. I guess I’m not finished thinking about that, and you can look forward to something more someday. For now, I’ll start with the stuff itself. 

What I make shifts with the seasons, and also with what’s in the fridge that needs using. This means the techniques used might shift too. I’m very much an opportunist in my fermenting journey, inspired by what’s in front of me to make something new.

I lactoferment kimchi, nut cheeses, hot peppers, and many other vegetables. They are eaten as  side dishes, spread on crackers or put into salads. Some are dehydrated to use as seasonings.

I make milk kefir, which goes in cereal, into a special hot sauce for further fermentation, or becomes a soft cheese.

There are the continuous yeast bugs and honey tonics made from fruits, spices, and sugars, which in turn ferment teas, oats, or sometimes jams with their bubbly goodness. Tibicos, or water kefir,  is  another beverage fermenter that adds fizzy variety to my collection.

And then there’s koji. With it I make that special hot sauce mentioned above, plus amazake, the creamiest, dreamiest sweet porridgy stuff. I’ve also used koji to make mirin and  miso. 

There’s vinegar, too, which has its own set of amazing fermentation processes going. I’ve made some very tasty ones, but I’m still studying and learning. 

On a typical day I might consume 8 or so of my own fermented foods, in addition to yogurt or cottage cheese, which I purchase. I didn’t even mention my sourdough bread or crackers.

It’s all delicious. It’s always a variety, and my body appreciates it. As I’ll discuss another time, there are other reasons to ferment.

 What’s in your life that your body appreciates? 

chiles being buried in sakekasu, a pickling bed
cedar cones in honey

About vst3in

I am a writer, avid reader, birder, food preserver, and retired school library lady. I love colors and textures looking for them in the world around me. I'm working on a historical novel and reading lots of books for young people. I'm working to stay strong into my senior years, and I sail with my husband. This blog contains thoughts about all these things.
This entry was posted in inspirations, Uncategorized and tagged , , , . Bookmark the permalink.

2 Responses to What I Ferment – Fermentation Part 1

  1. cr0ybot says:

    With all my blogging and posting about fermentation, I gather you’re much better than me at actually incorporating it into your daily eating habits. I’m most consistent with sourdough bread (though I go through phases with that) and of course hot sauce. I get the most joy out of sharing my ferments with a very few friends who would be considered “adventurous”, my own parents are mostly not interested unless it’s alcohol.

    • vst3in says:

      We eat kimchi every week, in a variety of ways, and that’s what has been most consistent (and my sourdough bread). I want to eat and drink all the things because they’re so tasty! Well, a subsequent blog post will share all the Why, but that’s the main one. It surprised me when I sat down and listed all the fermented foods in my regular diet, and how many I made myself. My husband is less enthusiastic than I about my fermented sodas and teas.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s