Kohlarabi & Carrot Ferment

Things I learned:

• Using a slice of kohlrabi works well to keep the rest submerged

Sauerkraut

Things I learned:

• Controlling the headspace atmosphere is more important than keeping everything submerged
• Massaging the salt into the cabbage helps break down some of the structure and will release more liquids

Weighing to add 2% salt,          massaging the salt into the cabbage

pushing it all into the jar,        the jar after 3 days.

Mead

Things I learned:

• Exposing the mead to too much oxygen later on in the process (once alcohol has started forming) may produce vinegar
• Mead fermentation will be more vigorous when adding nutrients besides the sugar, easy ones are:
  • Raisins and other fruits
  • Boiled (dead) bakers yeast

Sourdough Bread

Things I learned:

• The bread will rise better if a lot of steam is present in the oven
• The scoring cut can be quite deep
• More rounds of stretching and kneading will give it a better structure

Banana Ketchup

Almost at two weeks now, it is still bubbling vigorously. The lid on the jar leaks slightly, so this is acting as my airlock.