As we continue with food experimentation, we've added a new tool to our kitchen arsenal: a vita-mix! Check out this fabulous home-made nutella (chocolate/hazelnut spread) which tastes much better than the store-bought kind.
Our kombucha flavor list keeps growing, and we've recently been experimenting with a variety of different spices. Some of our more successful flavors include: cardamom apple, apple cinnamon, star anise and fennel, and espresso beans and vanilla pods. We are trying to prepare flavors that are in alignment with the current season, and we can't wait for the spring and summer as the berries and fruits of the new season will bring exciting flavors to our palate!
Red Date Kombucha, Rosemary Salt, Cardamom Kombucha, Sauerkraut, Fennel Anise Kombucha
We've also been in a pickling mood as of late, preserving daikon in sweet and spicy vinegar, and carrots in a spicy brine.
Lastly, our cabbage experiments are going very well: we made a successful cabbage, dill, garlic, and ginger sauerkraut and are currently fermenting our very own kim chee. The only problem with these is that the smell really takes over the house so we have to keep the door to the rear mudroom shut at all times.
Playing with our food is as much fun now as it was when we were kids!