The other day I had to laugh when I looked at my countertop. Thank goodness for the added countertop on the new set of cabinets or I’d be totally out of room with all this fermenting going on.
The pickles in the front really aren’t fermenting. They’re the big dill pickles I buy in a jar and slice up, add sugar and let sit for a few weeks before eating.
But, in the big Mason jar on the right is green tea that’s going to be kombucha. In the back, kinda behind it is black tea that’s going to be kombucha that I will probably bottle up today. There are four pints of kimchi that was ready yesterday (and it’s delicious!), there’s water kefir, milk kefir and sourdough. There’s another jar of sourdough (a different variety) on the other side of the kitchen. I’m keeping them apart so they don’t cross-contaminate each other.
The red square container has a cranberry liquor that’s been “marinating” for a couple of weeks. I’m going to strain it out this afternoon.
Yep, it’s a busy little kitchen . . even when no one is in there working, the microbes are busy fermenting! 🙂