David is pretty awesome – and we enjoy a wide range of activities. It’s wonderful that his interests are so varied – he does enjoy his computer games like Minecraft (he even has his own server), loves building with Lego, and will read for hours and hours at a time.
But he also really enjoys baking bread with me, and recently we discovered the art of “food fermentation.” Earlier today, thanks to the kindness of a stranger, a “SCOBY” – the “mother” of Kombucha, arrived in the mail. I’ve never had kombucha, but have heard of it’s health benefits (although most are not scientifically proven although the idea of adding more probiotics to our diet is appealing) as well as apparently the ability to create flavoured carbonated beverages with it.
So it was fun to prepare the tea mixture that the scoby went into and David was right there by my side, helping with it all. He gets a kick out of our food “experiments.”
This evening, we’re going to try fermenting garlic cloves in honey. I came across this in a Facebook group that I recently discovered and people there are raving about this, both it’s flavour when it’s completed, as well as claims about how it cures a cough almost immediately and keeps the cold and flu bugs away. Regardless, David and I both love garlic – cooked with most of our dishes, home made garlic bread, and we’ve even done fermented garlic like this.
David especially loves the fermented garlic which had added oregano in the salt brine. The scent of it fermenting is also enjoyable to us, but quite possibly not to everyone! 🙂
So now I’m looking for ideas for how to flavour kombucha. If you’re reading this and have make this beverage, would love to know what you do with it!
On the weekend, we have plans to do quite a bit of bread baking, with a number of loaves going into the freezer for later.