Maddy and I have started fermenting a lot of different things just recently, and I wanted to make a record of our recipes, our successes and our failures. So far we have made hard cider, country wines, sourdough and sauerkraut.
I feel like we are experimenting, completely, but we are trying to be good experimenters in keeping records of our ad-hoc recipes and in documenting fully. Beautiful things about these kinds of experiment:
- They are most often tasty.
- They are most often cheap.
- They use local ingredients.
- Our friends and family can consume them, and enjoy them.