OK, I’m getting obsessed.
Left to right:
- Dill pickles (fresh dill weed, garlic, sea salt).
- Sauerkraut (with caraway seeds, sea salt).
- Second ferment of raw cow milk kefir with a sliced tangerine & peel, and 4 oz fresh raw orange juice (see here about 2nd fermenting kefir).
- Raw goat milk kefir, just getting started.
I got the jars yesterday, Le Parfait. I’ll probably have to get more, seeing as how the pickles and cabbage are a 2-4 week process. I added a bit of raw sauerkraut juice I had on hand to each, hoping that will speed the process a bit so’s the little buggers get to munching and multiplying right away.
For right now, I have the pickle and cabbage jars clamped, with a soy sauce bowl to hold stuff submerged. I’ll see if there’s any pressure buildup daily. The 2nd ferment of the kefir is supposed to be clamped off for a day. The fresh kefir is open.