Reasons to Be Cheerful: Fermenting

 My friend, Jane, introduced me to my latest fermenting foray (previously, I had only tried yoghurt and alcohol).

My friend, Jane, introduced me to my latest fermenting foray (previously, I had only tried yoghurt and alcohol).

After being inspired by Sandor Katz's "The Art of Fermentation" and coming back from my Mapua trip with a couple of cultures, the boyf tolerated the build up of various jars and crocks in the house (kombucha and sauerkraut) and kindly shouted me a ticket to a fermentation workshop, hosted by the Australian, Sharon Flynn of The Fermentary. Unfortunately, I accidentally deleted half the photos on my phone this week, so these images are grabbed from Sharon's Instagram.

I went along to the workshop thinking I would learn a little, but came away with a lot of notes and a better understanding of fermentation, including some of the things I had been doing wrong (I'm surprised my kombucha has done so well - that SCOBY is bulletproof!). I don't think I'll be attempting milk kefir again any time soon, but there are definitely a few other things on my list.

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