Favorite Fermented Veggie Mix

[Guest guest]

I really am ready to expand my fermenting horizons and have been getting

progressively more creative and adventuresome in my mixes.

Was curious what are your favorite blends, what veggies do you mix together for

your favorite kraut creation?

Thanks,

Millie

[Guest guest]

I don't know if this qualifies as " my favorite " mix, because

this is only my second ever ferment, but right now I have a

batch which includes: green cabbage, red cabbage, and kale.

I also added about a half teaspoon of Bragg's ACV to each

one quart mason jar. ( This batch made 3 quart jars ) It's

only been fermenting 4 days so far.

I also made beet kvass, which came out great! Very delicious!

The book says a 4-oz glass makes a good drink, but when I

tried it, it was so good I was tempted to drink the entire

quart! LOL. But I didn't. I want to follow the NT method so

I will drink 4 oz a day until most of the liquid is gone,

then re-fill and make a second batch.

Maybe as an experiment, the next time I start a beet kvass

( with new beets ) I might try adding some ginger root.

Just a thought.

-Bompu

>

> I really am ready to expand my fermenting horizons and have been getting

progressively more creative and adventuresome in my mixes.

>

> Was curious what are your favorite blends, what veggies do you mix together

for your favorite kraut creation?

>

> Thanks,

> Millie

>

[Guest guest]

In the East Bay Area of San Francisco, where I'm vacationing, there are the most

amazing combinations of ferments available at the Cultured Organic Pickle Shop

in Berkeley! You might have seen her on the Obsessives video linked here

recently.

The owner makes my favorite sauerkraut, lemon-garlic-dill, and also 9 others,

including with beets, daikon radish, sea vegetables, curried, etc. When I go

back to a farmers market, I'll post some of the other combos.

She also makes kombucha teas which are like vegie sparkling sodas - YUM! I

nearly guzzled the carrot kombucha, made with green tea and honey. And they're

available also in celery, fennel, and others. Wow! I've read that kombucha

with green tea resembles champagne.

She also does vegetable & seaweed fermentation in sake lees (grain remains) and

nuka (rice bran with salt). Haven't tried these yet.

This place is an inspiration!

Nance

[Guest guest]

Wow! Carrot kombucha! I gotta try that.

I am very new to this fermenting practice, and

I've been reading a lot and looking for ideas.

I'm getting the impression... almost anything

goes! Just use your imagination and what you think

might taste good together.

I recently read about " cabbage rejuvelac " , which

is the same recipe as regular grain rejuvelac, but

with cabbage instead of grain.

I also noticed the method is almost the same for

beet kvass. So now I'm thinking of different

combinations for refreshing drinks... such as...

- beets and ginger

- beets, grains, and green tea

- apples and ginger

- apples, green tea, and cinnamon sticks

- grains and miso

- carrots and fennel bulb

etc etc...

I gotta figure out something to do with lemons, too.

- Bompu

>

> [...] carrot kombucha, made with green tea and honey. [/...]

[Guest guest]

Thanks to both of you for your great ideas and comments. Now I have to go try

out some of that great stuff!

Millie