FERMENTED FOODS

Hello, dear readers! Mrs. Magpie here, diving into another one of my many hobbies. This time, let’s talk about my adventurous journey into the world of fermentation. It's been a roller coaster of successes and near-misses, but I'm determined to master this fascinating art.

My fermentation journey began with high hopes and a fiery ambition to create my own hot sauce. Armed with a variety of peppers and a basic recipe, I set out to ferment my first batch. The process was intriguing, watching the peppers bubble and transform. However, the end result was, well, just okay. It had a decent kick but lacked the depth and complexity I had envisioned. Still, it was my first step into the fermentation world, and I was eager to try more.

Next, I turned my attention to sauerkraut, expecting to replicate the tangy, crisp delight I usually buy at the store. I massaged the cabbage, added salt, and let it ferment. Weeks later, I opened the jar to find sauerkraut that was...not quite right. It was edible, but it lacked the vibrant taste and perfect texture of the store-bought versions. Disappointed but not defeated, I realized there was much more to learn about the nuances of fermentation.

With kombucha, I thought I’d finally find my fermentation forte. The process was fascinating: tea, sugar, and a SCOBY working together to create a fizzy, probiotic drink. However, after a few sips of my homemade brew, I discovered that the slight alcohol taste wasn't for me. Kombucha, despite its popularity and health benefits, just wasn’t my cup of tea.

While my attempts were a mixed bag, my sister Marilyn thrived in the fermentation world. She introduced me to tepache, a fermented pineapple drink that she loves. Her ginger bug tonics, teeming with probiotics, are a staple in her health routine. Marilyn's success stories were both inspiring and motivating, showing me that with patience and practice, great results are possible.

Despite the ups and downs, I’m not ready to give up on fermentation. Currently, a batch of apple cider vinegar is quietly fermenting under my cabinet. I’m hopeful that this time, patience and attention to detail will yield a delicious and useful result. Additionally, I’m excited to try making yogurt in my Instant Pot. The idea of creamy, homemade yogurt is too tempting to resist, and I’m eager to see how this next fermentation adventure turns out.

Fermentation is a journey filled with learning curves and unexpected outcomes. While my path has had its share of so-so results, each attempt brings me closer to mastering this ancient art. Stay tuned, as I’m determined to turn these near-misses into delicious successes!

Happy fermenting!

Yours adventurously, Mrs. Magpie