Real Fermenting: Fomenting

Saturday, 30 October 2010


Hello folks,

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.
I am still working on the layout etc, so apologies if you find this hard to read. If you have any tips, let me know!


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