Wednesday, December 9, 2015

Today I started a double batch of this again, but since I forgot to buy carrots I used a few cups of organic carrot juice, and since the beets were small I used three. I added a few tablespoons of Greek Gods plain kefir for the bacteria. I also added for the first time Korean hot pepper flakes used for kimchi making. Past batches I fermented outdoors in a semi-shaded relaxing area for three weeks, a clean wash cloth held on with a rubber band.

No comments:

Post a Comment