<h3>Fermented Foods Update</h3>

The good news is our fermented vegetable medley (cauliflower, daikon radish, carrot, jalapeno and garlic) finally reached a good tasty point in the fermenting process, so we decided to put it in jars and stick it in the fridge.  It will keep fermenting some, but the cold temperature will really slow down the process.  This medley is so tasty and refreshing, with just the right amount of spice.  In fact, all three kids have been able to eat it because it has a more lingering spiciness to it that the kids seem to tolerate pretty well.  We only jarred it up Sunday and already we have polished off one of the three jars!

The bad news is that our fermented pickles turned to mush.  So that makes our fermented foods track record 2 for 2.  We lost a batch of sauerkraut due to mold and now it seems our pickles over-fermented.  But we have enjoyed a batch of sauerkraut and are really, really enjoying our spicy vegetable medley.  And we pretty much have our yogurt making process down pat, which we enjoy about a gallon of that each week.  Its a learning process.  I am sure we will continue to make lots more mistakes, but as always in life, you often learn more from your failures than your victories!

I am happy to have my counters free from ferments for the time being.  I told Nate no more ferments until after the baby comes because I don't want to be laboring and smelling vegetables fermenting on the counter, lol!  Nate has found a recipe for a "teje", which is a beer/wine made from honey that he wants to make soon.  We will continue to share our experiments with you, both good and bad.  I hope you are enjoying our unusual journey as much as we are!