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My friend in Portland mentioned their kombucha scoby looked like a jellyfish...
We were talking about my first batch of sauerkraut, and they said 'it's all just a happy little ecosystem in a jar.' That phrase stuck with me because I'd been so focused on following the recipe exactly. Now I'm less worried about perfect temps and more about watching the bubbles. Has anyone else found that a simple comment changed how you approach your ferments?
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mark_fisher486d ago
I mean, once you stop stressing over the rules and just watch the bubbles, it gets way easier.
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kellyj236d ago
Is it really that deep? It's just food in a jar, not a science project. I think people get too wrapped up in the idea and forget to just make something tasty.
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