So I majored on some fermented foods.
Draining yogurt for "Greek" yogurt or yogurt cheese.
|Yogurt will drip for about 24 hours.|
Making a fresh batch of Kombucha. I make 1/2 gallon at a time with a blend of half black and half Red Roobios.
Tea steeps for 10 minutes, then cools.When cool I add the scoby and put a coffee filter over the top, letting it ferment for 10 days.
Last year's sauerkraut was about to run out. I used the largest cabbage in the garden - 3 lbs 11 oz. to make about 1/2 gallon sauerkraut. I like my sauerkraut to be crunchy still.
|Slice thinly and put in a non-reactive bowl.|
|Salt sprinkled on.|
|Ready to set out for up to 3 days. Then in the refrigerator for 2-3 weeks.|