Quote:
Originally Posted by masraum
What are you going to do to decide when it's ready, watch the bubbles, periodically taste, count to 1000?
We make a lot of sauerkraut. I've even used some of the kraut bugs to ferment some beans (they were good) and make some pickles.
We also make kombucha (bottled, flavored, naturally carbonated) and kefir (flavored, but no sugar added). My wife has also made a few other dairy items, creme fraiche, some sort of yogurt and another thing or two. I'd like to do a sourdough but haven't.
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i think i am going to watch the bubbles. i made a tiny sharpie mark and will also monitor "expansion". i figured 3 days and i am pouring it all in a blender with some vinegar and taking it for a spin.
truth be told, in 3 days,. i will probably forget about it, and realize it months down the road. i'll need to wear plastic glove to dispose of the stuff in a public trash can. dunno.