Rebecca Auclair - Vermont Fermentation Adventures
Looking for recipes in order to make your own fermented foods and beverages at home? Need a kombucha mother or ideas about how to save a fermentation flop?
I hope you'll find the content of this site helpful, amusing and thought provoking. The site, like ferments, is constantly evolving and changing. I am always learning through this process and will try to add information as I gather it.
Get comfortable, breathe deeply, pull out your copy of Wild Fermentation, and click around. Thank you for including me on your fermentation adventure.
This past Christmas Eve, I had a dessert disaster turned adventure.
I should have known better, really. I should have listened to that voice inside of me. It could have been the Fermentation Goddess, but this is generally not her area of expertise. It said, "Don't try making a dessert you have never made for a bunch of people who don't already know that you are a good cook." Since I couldn't resist the lure of the Peppermint Chocolate Mousse, I decided to risk it. "What could be so hard?" I thought. Simple ingredients, simple directions, and sha-zam, yummy dessert on the way.
Drinking kombucha, I feel every cell in my body celebrating the nutrients and microbes it contains. As much as I enjoy it, I struggled to transform my home brewed kombucha from "drinkable" to delicious. The first stage of kombucha making is relatively simple, but flavoring and bottling the brew is a bit more complicated. It can be a messy and frustrating process, yet I feel the results of skillfully bottled kombucha are wonderful and make the effort worthwhile. Once you have some bottles, a tasty batch of kombucha in a crock and some flavoring ingredients, dive into this article and learn a little about bottling and secondary fermentation for home brewed kombucha. I hope it will help you to develop your own techniques and delicious recipes.