So the thing about new ferments/cultures is this … most of the time they are awesome but sometimes they suck.
Villi yogurt – awesome. Easy. Requires little thought. Tangy. Perfect. When it’s cold.
Milk Kefir – whoa. Not sure how to strain those grains yet, but the stuff is good. Feel free to tell me how to strain the grains without having my hands all in it. Delicious when cold. Excellent quickie smoothies. Cold.
Fermented Cranberry Sauce – A hit on the extended family Thanksgiving table. My pickier-than-usual-adult Father-In-Law liked it. Seemingly a lot. I’d say it passed. Best room temperature.
Desem Sourdough Starter – just getting going, may be able to make bread by the end of the week. It prefers to sit on the mantle, nice and cozy.
True Pickled Eggs – SUCK. Now, in all fairness, I followed the video example of how to boil eggs in the link and I think this was the issue. I should have boiled them as I always do – one minute hard boiled, cut heat, cover pan, let sit for 15 minutes. Because these eggs SUCKED. I vomited after eating them. The yolks were barely set and saturated with salt. Nasty. So I take full responsibility for the fail. My first ferment fail. It happens to everyone. Right?
(Please do not forget to tell me how to separate the grains from the milk kefir without digging with my fingers.)
South of the Fork 