Fervent Fermentors Unite

[TarekF]

So i finished a first batch of kombucha (small batch), was pretty cool, though the mushroom wigged me out a bit.

I enjoyed it (the zing is pretty awesome), and there was a bunch of head on the tea when i first poured it too which i didn't expect.

[loveliberate]

Kombucha is good stuff. Out here it is commonly available in most grocery stores & the best places will have it on tap plus several brands & lots of flavors in bottles. How is it where any of you are?

[TarekF]

On tap!?!? Portland is awesome haha

I haven't tried any yet, but mine was pretty good hah. I think a few stores carry it, ill have to purchase some one of these days.

[thestoatyone]

Kombucha is good stuff. Out here it is commonly available in most grocery stores & the best places will have it on tap plus several brands & lots of flavors in bottles. How is it where any of you are?

I have no idea what the fuck this stuff is. I'd put good money on pulling some blanks stares off anyone I asked here too.

What's the deal with this shit, does it make you horny like old goat?

[Hiking Fox]

I don't know what it is, either. Is it a kind of fungus?

Never seen it.

[britdoc]

Just fermented my first food. Cabbage and carrot, mixed up with salt - that's it, got the idea from this site and youtube links...

http://eathealthybehappy.blogspot.com/2 ... ow-to.html

Because of a scheduling conflict (!) it sat for 4 days instead of 3. I opened it up and liquid fizzed everywhere and the whole kaboodle was bubbling like something in a witch's cauldron. Now I'm too scared to eat it. Put it in the fridge to cool down and settle - perhaps I'll eat it in a salad or something later? I guess I'm looking for reassurance...can doing this ever be significantly dangerous? Is it ever possible to give yourself botulism or other types of food poisoning?

[Adena]

Just fermented my first food. Cabbage and carrot, mixed up with salt - that's it, got the idea from this site and youtube links...

http://eathealthybehappy.blogspot.com/2 ... ow-to.html

Because of a scheduling conflict (!) it sat for 4 days instead of 3. I opened it up and liquid fizzed everywhere and the whole kaboodle was bubbling like something in a witch's cauldron. Now I'm too scared to eat it. Put it in the fridge to cool down and settle - perhaps I'll eat it in a salad or something later? I guess I'm looking for reassurance...can doing this ever be significantly dangerous? Is it ever possible to give yourself botulism or other types of food poisoning?

It should be fine. We fermented saerkraut in a fermenting crock for a couple of weeks and it's pretty good. It does bubble weirdly, but it's just doing its thing. Most of the time they recommend that you skim the moldy stuff off the top every single day, so I hope you did that at least. Please don't eat the mold!

[britdoc]

"Please don't eat the mold.' Man, if I had a nickel every time I was told that...(jk.)

Thanks for the reassurance. Yeah, I did skim the top off, although not sure it was...moldy, just looked slightly funky. I'll try it later. If I don't repost, then we know what happened to me...

[Adena]

Haha. Good luck with your saerkraut adventures!

[loveliberate]

There are very few foods that I like more than homemade fermented sauerkraut - spicy homemade fermented saeurkraut & kimchi are 2 such foods. Even better with sea veggies mixed in!!

[britdoc]

Oh my god. This was so good. This is definitely going to be a staple. I've read about adding lemon, dill, squash, beets, etc...any other good recipes?

[loveliberate]

Beets sound particularly good to me!