Lately, I've had a few blog posts about
Fermented Food.
If you spent any time at all on this blog, you realize that I brew lots of
beer. I've also tried my hand in Mead and Cider making.
I obviously am into fermenting beverages ... but I am also fascinated by the process of fermenting food.
Fascinated.
It sort of blows my mind that by introducing bacteria, a food transforms from something very perishable into something that can last longer term.
Also, the whole health aspect of probiotics is very interesting. I read all the time how healthy with little buggers are. I hope this is a real thing, because the amount of probiotics I eat is quite a lot.
I've been making
Yogurt for about two years now. I make and eat a lot of that.
For almost two years, I've been fermenting my own homemade
Sauerkraut and Jalapeno Kraut.
More recently, I shared that I made some
Fermented Zucchini.
My kids have also expressed interest in making cheese, which I think would be fun to get into.
