Fermenting Things, Part 2

Well, that didn’t work. My pickled cabbage tastes great, but the stench it emits is such that I’m afraid to try the pickle juice. The kombucha was a lost cause. I let my second attempt (the effort to fix the first attempt) sit too long and wound up with a giant SCOBY and a liquid that smelled like nail polish remover. Nope, nope, nope. I threw the whole thing out and started over last weekend with a bottle of store-bought kombucha and some sweet tea. The new SCOBY is forming now, as the wisdom of the internet foretold.

This time I think I’ll keep the cabbage and the kombucha away from each other. The internet tells me that’s a good idea.

Fermenting Things

(Did I say I was using my work phone as a stop-gap until my “new” phone shows up? Ha ha ha ha ha nope. That was before it decided to download a new operating system and never finished. So much for that. Now using Mouse’s rejected iPhone 4.)

Some middle-aged ladies take up running marathons. Some get tattoos. Me, I’ve been learning to make Russian-style sauerkraut (selyonnaya kapusta) and kombucha. I failed at water kefir and half-sour pickles before that. The kapusta is reliably good, plus the juice is a fantastic stomach-settler.

(Yeah, I’m drinking sauerkraut juice. It’s kind of fizzy, actually, so maybe I should call it a sauerkraut spritzer. I wish they sold this crap in the store because it really is magic.)

I followed some instructions I found online for growing a SCOBY and making kombucha. I let the first batch of kombucha ferment too long and got fizzy vinegar. Half of it I used to marinate chicken on Sunday. The other half I am trying to fix with fruit juice and more tea. I grew a SCOBY from a bottle of the store-bought stuff. The SCOBY totally fascinates me. It reminds me of when I saw the placenta after Soldatik was born, only smaller and, you know, not a body part. It’s intriguingly repulsive.