Ginger, cherry and strawberry!

I’m so excited. After weeks and weeks of brooding on my kitchen floor, my kombucha is finally ready for second bottling.

If you’ve been following me for a while, you know that I am quite passionate about lacto-fermentation. I just love those little lactobacilli, and I consider them a major part of my healing. Last summer and fall I went crazy making sauerkraut, ginger carrots, pickled onions, and of course cucumber pickles. I even taught a class!

Then winter hit, everything got covered in snow, there were no more fresh veggies to ferment, and everything slowed down. I did make a little more sauerkraut, but using imported cabbage was no fun. I’ve got some pearl onions sitting around waiting for me to pickle them, but my heart was just not in it. Even my kombucha slowed right down, and a brew that would have taken a week midsummer took two months.

But in the past week, the sun has come out, temperatures have risen (although it is still around or below freezing), my kombucha has finally matured and is ready for bottling (ginger, cherry and strawberry, respectively, yum!).

It’s going to be a great spring. Don’t you agree?