I have recently developed a tasted/obsession for the fermentation arts. When I was in college I spent way too much time making beer because good beer was not something a small Midwestern college town was proud of. A decade of living in Boulder with a chemical engineer as a roommate means we spent a good bit of time brewing. Now I am experimenting with things other than beer. Don’t get me wrong, I spent most of the 90’s and 00’s making beer but I have now switched to figuring out how I can make interesting food with the same techniques. My wife bought me a kombucha kit for Christmas and have recently finished our first batch. Because I believe in experimentation, we tried lime/ginger, raspberry/mint, and mango. All were pretty good but the family liked the mango the best. Starting the next batch and my SCOBY seems really healthy even though it hasn’t risen to the top like it did on the first batch. Doesn’t seem to be any mold on top and seems like it is forming a new layer on the top.
The other one that we are trying is super simple and we got the idea from Bon Appetite’s Its Alive podcast. We just took three heads of garlic, peeled and threw them in a mason jar and covered them with honey. Will let you know if a few days if it turns out.
Working Dad Cooks 